In this Instructable, I will show you how to make Nutella crepes with just 4 ingredients (does not include any filling or topping ingredients). If you love crepes and you love Nutella, you are going to love these!

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Follow the easy steps below or watch the video tutorial or do both!

Supplies

Ingredients:

For 4 to 5 crepes

1/2 cup of milk (whole milk, skim, 2%, almond, etc.) (118ml)
1 large egg
1 Heaping Tablespoon (about 3 measured normal tablespoons, doesn't have to be exact) of Nutella (42g)
1/4 cup of all-purpose flour, may need an additional Tablespoon (30 to 40g)

Toppings/Filling

Nutella, strawberries, bananas, other fruit, cream cheese, mascarpone, compotes, syrups, whipped cream, powdered sugar, and many more.

Tools/Equipment

Nonstick skillet or crepe maker
Turner
Fork or whisk
Bowls
Squeeze bottle (if you want to get fancy)

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Step 1: Make the Batter

Whisk together the egg and the milk in a medium bowl. Add the Nutella and whisk really well. Follow that up with the flour and whisk until you have a nice fairly runny batter. If it is way too runny add a little bit of flour about a Tablespoon. If the batter is too thin, the crepes may tear.

NOTE: You may throw all four ingredients in a blender and use that if desired.

TIP: If your flour is prone to clumping, sift it first before adding it to the batter. That will ensure a nice batter with no lumps/clumps of flour.

And just like that your Nutella crepe batter is ready to go. Super easy right?

NOTE: You may let the batter rest for 15 to 30 minutes before cooking them. I am usually too impatient for that. But resting does help the gluten in the flour to relax which can create a slightly better, finished crepe when cooked.

Step 2: Cook Those Crepes

Add a nonstick skillet to your burner and set the heat to medium. Lightly spray it with cooking spray or add a dollop of butter.

Once the pan heats up, raise it off the burner then pour about 1/4 to 1/3 cup of crepe batter on one edge of the bottom of the pan, then tilt and rotate your wrist a little bit which will allow the batter to slowly spread out on the entire bottom of the pan.

Set the pan back down on the burner and let the crepe cook for 30 to 45 seconds. It won't take long. It is ready to flip when the edges are dry and the top has some bubbles and is no longer "liquidy".

Time to flip it. I usually take my turner and put it under the crepe and lift it a little bit then hold the edge with my finger then slide the turner all the way under and flip.

The second side will take less time to cook 15 to 20 seconds. Once cooked remove it from the pan and put it on a plate.

Step 3: Finish Those Crepes

Time to finish the crepes. You can certainly eat the crepes plain if you wish. I do that sometimes, and they are pretty tasty without any filling or topping, but they are so much better with some extras.

There are a handful of methods for creating the finished crepe, the rolling method, folding it in half, and then folding it into quarters. Either way, they will all taste the same, it just depends on how you want to present them. My favorite way tends to be the rolling method for medium to small crepes and then folding in half or quarters for large crepes.

With the crepe flat on the plate add some filling like more Nutella. If you want to get fancy, heat up some Nutella and pour it down a funnel into a squeeze bottle. You could also use a piping bag. Other filling options are whipped cream, some kind of fruit sauce, syrup, etc.

Then add some fresh fruit if you want or mascarpone or cream cheese. Keep it closer to one edge so it makes rolling them easier. Now roll them up.

Top them off with more Nutella, syrup, whipped cream, powdered sugar, fresh fruit, etc.

Then serve! Enjoy :)

*You may print the Nutella crepes recipe here if you want.