Nutella Stuffed Crepes & 3 Ways to Fold Them

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

I am not a morning person. I am a stay-up-late-until-you-fall-asleep-on the couch kind of person. Therefore getting up bright and early for breakfast is usually not my thing. But, when I do want to serve my family a nice breakfast I pick something that I can prep the night before, so that on the morning of all I have to do is either put it in the oven, give it a quick toss in the skillet or as with these crepes stuff them with a filling of choice.

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Crepes are one of those things that actually benefit from a prolonged stay in the fridge. While cooking crepes with fresh batter is totally possible, cooking them once the gluten had the opportunity to develop and bind the flour and water into a tight web is definitely easier. It just hold together better, doesn’t tear as you try to flip it and has that slightly chewy texture that I absolutely love. So if you wanted, you could make the batter the night before and just cook the crepes in the morning, or you can cook the crepes the night before, cover with wrap and leave the plate at room temperature until morning when you or each family member can fill the crepes with their favorite fillings.

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

This recipe makes crepes that can be used both for sweet as well as savory fillings. If you were to go ahead and use the crepes for savory filling though I would probably reduce the sugar amount from 1 tablespoon to 1 teaspoon.

Nutella Stuffed Crepes & 3 Ways to Fold Them

Ingredients:

Crepe Batter
6 large eggs
1 tsp salt
1 Tbsp sugar
1 1/2 cups all purpose flour
4 cups milk
1/4 cup melted butter or oil

To Stuff:
Nutella
Toasted Almond Flakes

Also:
Non stick pan
Rubber spatula

1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

2. How to Cook the Crepes
Using a non stick skillet – Thoroughly heat a non stick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45 degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepes will be too thick. You wan to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have just continue pouring about the same amount. When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of the crepes in the above manner.
Using a regular skillet – If you do not have a non stick skillet, heat your regular skillet thoroughly on medium high heat. Using a pastry brush, brush the bottom with oil. Add the batter in the above described manner and continue cooking the same way as you would with a non stick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the crepes over medium heat.
*Tip – if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

To fill crepes, use any one method as seen below.

Folding Methods:

1. Hexagon Overlapping Fold – spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating overlap with each fold.

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn2. Tuck & Roll Crepe
Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn3. Crepe Suzette Style Fold
Spread filling all over the crepe. Fold the crepe in half. Now fold it in half one more time. You can leave it as is, or fold it in half one more time.

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

And there you have it! A recipe for delicious crepes and three ways you can fill them! Enjoy!

Nutella Stuffed Crepes & 3 Ways to Fold Them

4.5 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Serves: 30-35 crepes

Ingredients

Crepe Batter

  • 6 large eggs
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1½ cups all purpose flour
  • 4 cups milk
  • ¼ cup melted butter or oil

To Stuff:

  • Nutella
  • Toasted Almond Flakes

Also:

  • Non stick pan
  • Rubber spatula

Instructions

How to make the batter:

  1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
  2. To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about ½ cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

How to Cook the Crepes

  1. Using non stick skillet - thoroughly heat a non stick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45 degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepes will be too thick. You wan to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have just continue pouring about the same amount. When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of the crepes in the above manner.
  2. Using a regular skillet - If you do not have a non stick skillet, heat your regular skillet thoroughly on medium high heat. Using a pastry brush, brush the bottom with oil. Add the batter in the above described manner and continue cooking the same way as you would with a non stick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the crepes over medium heat.
  3. *Tip – if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.

To fill crepes use any one method as described below:

  1. Hexagon Overlapping Fold – spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating overlap with each fold.
  2. Tuck & Roll Crepe - Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.
  3. Crepe Suzette Style Fold - Spread filling all over the crepe. Fold the crepe in half. Now fold it in half one more time. You can leave it as is, or fold it in half one more time.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

P.S. Are you a night owl or are you the bright and early kind of person that makes me green with envy, haha! the good kind, of course. Also, what is your favorite breakfast?

Share below!

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Also check out these recipes for both sweet and savory crepes that I have posted before…

Fresh Cheese filled Crepes w/ Blueberry Sauce

Fresh Cheese filled Crepes w/ Blueberry Sauce  | By LetTheBakingBeginBlog.com | @Letthebakingbgn

Now here’s the savory version of stuffed crepes –

Meat Stuffed Crepes Crisped up in Butter

1

 Russian Yeast Blinis

Russian Yeast Blinis | By LeTheBakingBeginBlog.com | @Lettthebakingbn

Bon Appetite & Happy Pinning!

Thank you for following me on Instagram, Facebook & Pinterest!

If you make anything with my recipes make sure to hashtag your photos on Instagram with #letthebakingbeginblog so that I can see your creations as well!

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

As seen in

  • country-living
  • the-kitchn
  • greatist
  • msn
  • the-berry
  • the-huffington-post
  • babble
  • buzzfeed