If there is ever a time to have Nutella crêpes it would be a dodgy-looks-like-rain Saturday.
This is the recipe I use. Today I cut the recipe in half and it was the perfect amount for two people. I also only had one egg so, I needed to make less.
1/2 cup all-purpose flour
1/4 cup milk
1/4 cup water
pinch of salt
1 tablespoons butter, melted
Separate dry from wet ingredients, then mix everything together with whisk until smooth. Pour about a quarter cup (depending on size of frying pan) into greased pan. Move the pan in a circular motion to cover the whole pan. Do this quickly as the crepe begins to cook quickly and you want it to remain thin and circular.
Once the bottom is nicely cooked, flip and brown the other side as well.
It should come out looking like this 🙂
If it doesn’t look, like this, that’s ok. Try again. This is one thing that takes a bit of practice even if it is relatively simple.
Next, spread as much Nutella as you fancy while the crêpe is still hot. Sometimes I like putting fruit on the inside, like strawberries. It also adds what I call a healthy balance to the already sugar sweet chocolate.
Fold, or roll your crêpe and you are ready to go. Bon Appétit!