Nutella Cream-Filled

Nutella Cream-Filled Crepes
Servings: 8–10 crepes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

For the Crepes

• 1 cup all-purpose flour (sifted for a smoother batter)

• 2 large eggs

• 1 cup milk (whole milk preferred for richness)

• 2 tbsp unsalted butter, melted (plus more for greasing the pan)

• 2 tbsp sugar (optional, for sweeter crepes)

• 1/4 tsp salt

• 1 tsp vanilla extract (optional, for aroma)

For the Filling

• 1/2 cup Nutella (slightly warmed so it spreads easily)

• 1/2 cup heavy cream (chilled)

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

Instructions:

1️⃣ Make the Crepe Batter

1. In a medium mixing bowl, whisk together flour, sugar, and salt.

2. In another bowl, beat eggs and whisk in milk, vanilla, and melted butter.

3. Slowly add wet ingredients to dry, whisking until smooth. The batter should be thin — like heavy cream. If it’s too thick, add 1–2 tbsp milk.

4. Let the batter rest for 15 minutes at room temperature (this relaxes the gluten for softer crepes).

2️⃣ Cook the Crepes

1. Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.

2. Pour about 1/4 cup batter into the pan, swirling quickly to coat the surface in a thin, even layer.

3. Cook for 1–2 minutes until edges lift slightly, then flip and cook for another 30–45 seconds.

4. Repeat until all batter is used, stacking crepes on a plate.

3️⃣ Make the Nutella Cream Filling

1. In a mixing bowl, beat chilled heavy cream until soft peaks form.

2. Add powdered sugar and vanilla extract, then whip until stiff peaks form.

3. Gently fold in the warmed Nutella until well combined and fluffy.

4️⃣ Assemble the Crepes

1. Spread 2–3 tbsp Nutella cream onto one side of each crepe.

2. Fold in half, then in quarters, or roll up like a log.

3. Dust with powdered sugar and top with fresh berries, banana slices, or a drizzle of chocolate sauce.

Pro Tips:

• Resting the batter is key for tender, non-rubbery crepes.

• For a richer flavor, replace half the milk with light cream.

• Add sliced strawberries or bananas inside for an extra fruity twist.

• Crepes can be made in advance and stored in the fridge for up to 2 days (layer with parchment to prevent sticking).