Nutella Crepes Quick and easy recipe

Nutella Crepes: now when you think of crêpes you imagine them filled with Nutella, the combination is perfect and this recipe will make you prepare excellent crêpes. I dedicate this recipe to Mr. Ferrero the inventor of Nutella (and much more) who died a few days ago who left us this sweet memory!

Ingredients for about 12 crêpes

• 250 grams of flour 00
• 1/2 liter of milk
• 3 eggs
• 40 gr of butter
• 30 grams of sugar
• 1 pinch of salt
• 1 jar of Nutella
• powdered sugar (optional)

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How to make Nutella Crepes

Put the flour, sugar and a pinch of salt in a bowl, melt the butter in a saucepan over low heat,

as soon as it has melted, turn off the flame and keep it aside.

Add the milk to the flour a little at a time, stir with a fork or hand whisk; if lumps of flour form, keep stirring until a smooth batter is created

separately beat the 3 eggs with a fork and add them to the milk and flour batter, turn again to incorporate the eggs well,

Finally add the melted butter which has cooled in the meantime, turn everything again, cover with cling film and let it rest in the fridge for at least 30 minutes.

Take the batter from the fridge and proceed with cooking the crepes: use a large pan, heat it and spread a little butter on the bottom (this procedure should be done only for the first crêpes) add a ladle of batter and moving the pan and tilting the pan make sure that the dough is evenly distributed over the entire width of the pan. The heat should be medium / low. Cook the crêpes on one side and on the other for a few moments, better to avoid them becoming too dark.

spread 1 tablespoon of Nutella on the surface (I prefer to spread Nutella only on half of the crepe, I don't like overly stuffed)

fold it on itself in half and then in half again. Sprinkle the crêpes with icing sugar and serve still hot.

In winter Nutella is generally a bit hard, you can heat it in a bain-marie to make it creamier and easier to spread.

WHICH WINE TO MATCH: Recioto di Soave, Torcolato di Breganze

for the wine pairing I consulted the site www.bodegasdevino.org