Recipes for Crepes with Nutella and fruit

Stacked Crepes with Nutella and Fruit

This is part of my March 2022 TU story. Read it all here.

Would it be strange to pack a crepe pan among the twin sheets and towels bound for the dorm? I have never known a child or adult to not adore crepes, and knowing how to make them is a valuable skill. The batter for these simple little French pancakes is similar to our kind of pancakes, but with no leavening, and it should be thin enough to pour and swirl around the pan. In Paris, you can eat crepes on street corners, where they’re rolled up and stuffed with Nutella and fruits of all kinds. Here, I stack a few crepes together with a juicy schmear of Nutella between the layers, slice it like a cake, and serve it with fresh fruit. The secret to making crepes is knowing how to pour the batter into the hot, buttered pan, and tilting it this way and that, bending at the wrist to evenly spread it before it sets. For some crazy reason, the first crepe is never perfect (it makes a good snack for the chef while cooking up the rest.)  

Stacked Crepes with Nutella and Fruit

Recipe by Caroline Barrett
Servings

6

servings

Ingredients

  • Stacked Crepes with Nutella and Fresh Fruit

  • Adapted from a recipe given to me long ago by my friend Mary

  • Makes about 12 crepes

  • 1 cup flour

  • ½ teaspoon kosher salt

  • 2 eggs

  • 4 tablespoons unsalted butter, melted

  • 1 cup milk, plus more, for thinning

  • Butter, for greasing the pan

  • Nutella, for serving

  • Fresh fruit, for serving (raspberries, blueberries, pineapple, etc)

Directions

  • Combine the crepe ingredients in a blender and puree until smooth. Pour into a glass bowl and allow to rest for 15 minutes. The batter should be a thin pancake batter consistency, so if it’s too thick, add milk, a tablespoon at a time, until it’s pourable.
  • Use a stick of butter to grease a crepe pan or small frying pan set over medium heat. Pour in about ½ cup batter (this depends on the size of your pan, but it should be enough to cover the bottom of the pan.) Immediately tilt the pan in all directions, spreading the batter evenly. If the batter doesn’t spread, it’s too thick.
  • When the bottom of the crepe is golden brown, flip and cook for another 30 seconds. Slide it onto a serving plate and continue making the remaining crepes. While the second crepe is cooking, spread a few tablespoons Nutella over the first crepe. Layer the crepes with Nutella as they come out of the pan.
  • Stack 4-5 crepes with the nutella, then slice into wedges and serve with the fruit.

Notes

  • Note: The batter can be made ahead and kept in the refrigerator for one week. It will need thinning with a bit of milk after being in the fridge.

One Comment

  1. Pingback: The Journey Begins: Elliot is Going to College – Caroline Barrett

Leave a Reply