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Nutella Crepes

Nutella Crepes from Jeffrey Saad
Author Dine & Dish


  • 2 eggs
  • 1 egg yolk
  • 1 cup milk
  • 1/2 cup water
  • pinch salt
  • 1.5 ounces butter melted
  • 1 tsp sugar
  • dash of vanilla
  • 1 cup all-purpose flour
  • extra butter to cook with
  • Nutella
  • Powdered Sugar for garnish


  • Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla and melted butter in a blender and pulse until foamy add flour and pulse until smooth. Let the batter sit for an hour.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate. Keep warm in a 250F oven or serve right away spread with Nutella, roll and sprinkle with powdered sugar.
  • Makes about 12 large or 16 small crepes.