This Nutella Crepes recipe is heaven on a plate: soft crepes filled with warm oozy Nutella topped with crunchy hazelnuts and served with a dollop of pillowy soft whipped double cream.
I'm going to let you in on a secret. You don't *have* to make the crepes by hand. You can cheat and buy ready-made crepes. No one will ever know!
Trust me.
I'm all for a bit of time-saving convenience, you will already know that if you've tried my No Baking Skills Required Vanilla Naked Cake. It's not that I can't bake, I LOVE baking, it's just that sometimes I see a shortcut and I take it because it makes my life so much easier.
Hence the reason I use ready-made shop bought crepes.
For this recipe you will need: 12 shop bought crepes, 600g Nutella, 50g melted butter, 75g chopped hazelnuts, and 100ml of double cream to serve.
This recipe is actually adapted from my fav chef Nigella Lawson's Nutella Crepes. I've been making them for years but have changed the recipe by increasing the number of crepes (hey I have a BIG family) and omitting the alcohol to make the Nutella Crepes kid-friendly.
Essentially it's less of a recipe and more of an assembly because all you're really doing is spreading Nutella on crepes and bunging them in the oven.
And voila, you'll end up with gorgeous Nutella stuffed crepes that can be served as breakfast on a lazy Sunday or a quick mid-week dessert.
...Or whenever you fancy them.
You choose. I'm not the boss of you ;-)
What's the difference between Crepes and Pancakes?
The main difference is pancakes have a raising agent to make them thicker and fluffier whereas crepes don't, this allows for them to be super thin and delicate.
The batter for pancakes can be used immediately but for crepes, the batter should sit for an hour or so to ensure a silky texture which achieves the characteristically thin end result.
A great degree of restraint is required to make crepes so that brings me back to my point above: it really is much easier to buy shop bought crepes.
What is in Nutella?
And why do we all love Nutella so much?
And how do you even say Nutella?
Ah-ha. So many questions!
Nutella is made from Sugar, Palm Oil, Hazelnuts, Skim Milk, Cocoa, Soy Lecithin (emulsifier) and Vanillin (artificial flavouring)
Let's not pretend that this is a healthy recipe because it's not. However, I live by the following mantra:
Everything in moderation (including moderation)
Let's just address the palm oil issue quickly because I have had one or two people complaining about me advocating Nutella on my Facebook page.
Ferrero joined the RSPO (Roundtable on Sustainable Palm Oil) early on in 2005. This association established a set of principles to foster the production and usage of socially and environmentally sustainable palm oil. Since December 2013, Nutella® produced worldwide physically contains 100% segregated RSPO certified palm oil - You can read more about Ferroro's use of Palm Oil on the Nutella website FAQ page
Oh, and it's pronounced "Nut-Ella" by the way...
What are crepes made of?
Common ingredients include flour, eggs, milk, butter and salt. They can be made sweet by adding sugar, or savoury by adding buckwheat flour and left unsweetened.
I bought my fresh crepes from Waitrose (found in the fridge section) they contain wheat flour, pasteurised free range egg, milk, sugar, sugar syrup, water, sunflower oil, lemon juice and salt.
How many crepes should be served per person?
As these Nutella Crepes are quite rich I would say 2 each is plenty. If you follow this recipe and make 12 and have any leftovers they will last in the fridge for 2 days and can be reheated in the oven or microwave.
How to make Nutella Crepes
I made a short video of the steps for this recipe. You can see it in the recipe card below – hope it helps.
Time needed: 15 minutes (includes 10 minutes baking time)
Making Nutella Crepes couldn’t be easier, just follow these simple steps.
Step by step images of how to fill crepes with Nutella and fold them
- Begin by warming 600g of Nutella in the microwave, this makes it easier to spread
- Unwrap the crepes and lay one out on the work surface in front of you
- Spread a spoonful of Nutella over the entire surface of the crepe
- Fold the crepe in half
- In one corner add an extra dollop of Nutella
- Fold the crepe again so that it's now filled with Nutella and quartered
- Continue steps above until all crepes are used up
- Add the crepes to a buttered baking tray, brush with 50g of melted butter and sprinkle over 75g of chopped hazelnuts
- Bake in the oven at 200ºC/180ºC Fan/Gas 6 for 10 minutes
- Meanwhile, whisk the double cream until thick
- Serve the crepes warm from the oven with a big dollop of whipped cream
Easy Crepe Variations
If you're not a fan of Nutella, no worries! There are lots of ways to eat crepes; sweet or savoury. Here are a few ideas:
- Crepes with lemon juice and sugar
- Crepes with plain chocolate spread and banana
- Crepes with strawberries
- Crepes with mascarpone and mixed berries
- Crepes with lemon curd
- Crepes with mushrooms, spinach and cheese
- Crepes with tomatoes, basil and goats' cheese
- Crepes with scrambled egg and hollandaise sauce
- Crepes with spinach, artichokes and brie
- Crepes with spicy fajita chickpeas
More sweet treat recipes I think you'll love
- Millionaire Caramel Shortbread with Pink Marbled Chocolate - Buttery shortbread base with a silky smooth caramel middle topped with unusual dark, white and pink chocolate marble swirl.
- Salted Caramel Tart with Edible Gold Leaf - Beautiful combination of salted caramel and chocolate topped with showstopping edible gold leaf.
- Dark Chocolate Eton Mess - An adaption of the classic Eton Mess made with dark chocolate and presented in pretty mason jars.
- Classic Chocolate Roulade - A really easy roulade with fresh cream and raspberries. Light as a feather yet oh so rich chocolate heaven.
- Fudgy Peanut Butter Brownies - Chocolatey, soft, gooey and fudgy brownies that melt in the mouth. A must for peanut butter lovers!
Nutella Crepes - Ready In 10 Minutes
Delicious crepes stuffed with oozing Nutella, topped with hazelnuts and butter and served with a big dollop of whipped double cream
Ingredients
- 12 Crepes, shop bought
- 600 g Nutella, warmed
- 50 g butter, melted
- 75 g chopped hazelnuts
- 100 ml double cream, whipped
Instructions
- Begin by warming 600g of Nutella in the microwave, this makes it easier to spread
- Unwrap the crepes and lay one out on the work surface in front of you
- Spread a spoonful of Nutella over the entire surface of the crepe
- Fold the crepe in half
- In one corner add an extra dollop of Nutella
- Fold the crepe again so that it's now filled with Nutella and quartered
- Continue steps above until all crepes are used up
- Add the crepes to a buttered baking tray, brush with 50g of melted butter and sprinkle over 75g of hazelnuts
- Bake in the oven at 200ºC/180ºC Fan/Gas 6 for 10 minutes
- Meanwhile, whisk the double cream until thick
- Serve the crepes warm from the oven with a big dollop of whipped cream
Notes
If you have any leftovers they can be refrigerated for 2 days. Heat up leftover crepes in the oven for 5-8 minutes or pop them in the microwave for a couple of minutes.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 838Total Fat: 52gSaturated Fat: 38gUnsaturated Fat: 0gCholesterol: 52mgSodium: 264mgCarbohydrates: 82gFiber: 6gSugar: 62gProtein: 9g
Claire
Look yummy! I think I’d be tempted to add some banana too on pancake day.
Amy Treasure
Fabulous for pancake day, hope you try them!