Nutella Crepe Recipe is an easy crepe recipe with a rich chocolate hazelnut spread. Great recipe for how to make crepes, with step by step instructions.
To make with a blender or a mixer: To a blender or a mixer add 6 eggs, 1 Tbsp sugar, 1 tsp salt & 1½ cups flour. Turn on high and let it blend until combined.
Through the top opening in the lid slowly add 4cups milk until the batter is of homogeneous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed.
Lastly, add 1/4 cup oil and whiz for about 30 seconds. At this point, the batter can be used right away, or put in the fridge and used the next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add 6 eggs, 1 Tbsp sugar, 1 tsp salt & 1½ cups flour to a large bowl and whisk until thick batter forms. Slowly add the milk about ½ cup at a time, whisking each time to form a smooth, clump-free batter before adding more milk. Once all milk has been added, pour in 1/4 cup melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.
When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of them in the above manner.
Hexagon Overlapping Fold – spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating an overlap with each fold.
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