Thanks to David Liebovitz (fabulous author and blogger on all things food and
If you’ve never had Nutella, it’s a chocolate hazelnut spread that tastes basically like a straight shot of the filling from those Ferrer Rocher gold-wrapped truffles. Times ten. The jar advertises that you can spread it on everything from whole wheat bread, to bagels, waffles and English muffins. But if you’ve ever been to
Like ice cream cones and cream puffs, homemade crêpes can never be as good as the real thing (unless you are French, and then I am convinced that you are born with innate crêpemaking abilities) but because crêpes and Nutella are forever linked in my mind, in honor of World Nutella Day I just had to give it a shot. You can buy an actual crêpe pan (which of course I do not own) but the recipe I used from my old standby, the Better Homes & Gardens Cookbook,actually makes mini crêpes and calls for a 6” skillet. You could certainly use a larger skillet if that’s all you have and simply add more batter. Also, if you’re like me and crêpeing alone, don’t worry; although the recipe makes at least 12 crêpes you can just freeze the leftovers to eat later. Overall I was pretty thrilled with these. But, then again, I can’t think of much that wouldn’t taste amazing slathered in chocolate hazelnut sauce.
2 eggs, beaten
1 ½ cups milk
1 cup all-purpose flour
1 Tbsp cooking oil
¼ tsp salt
Combine all ingredients in a bowl and beat until combined (recommend a hand mixer). Heat a lightly greased 6” skillet; remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only (approximately 1 minute on med-high heat). Invert onto paper towels; remove crêpe. Repeat with remaining batter, greasing skillet occasionally.