Jessica's Nutella Crepes

We enjoyed nutella crepes for the first time at a small pizza shop near the Spanish Steps in Rome, Italy. This quickly became my daughter, Jessica’s, favorite. We ordered this dish many times during our visit, and have tried to recreate the recipe from memory. I hope we have done it justice!

2 Eggs
1 Cup Milk & ¼ Cup Water
2 Tsp. Vanilla
1 Cup Flour
2 Tbsp. Sugar & 2 Tbsp. Melted Butter
1 Tbsp. Butter (to grease skillet)

1 Cup Nutella

Confectioners Sugar

In a blender, add all ingredients for the crepe batter and blend until smooth. Pour the batter into a bowl, cover and let batter sit for at least 30 minutes. When batter is ready, melt 1 Tbsp. of butter in a nonstick skillet over medium heat. Add approx. ½ cup of the batter to the skillet and swirl around so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds and flip over. Cook for another 10 seconds and remove to a plate. (Crepes can be placed on a baking sheet and kept warm in the oven while making whole batch). Separately, in a small bowl, add the nutella and microwave for approx. 1 minute, until melted and spreadable. To serve, spread each crepe with the nutella filling. Roll or fold the crepe, and sprinkle with confectioners sugar. This is best when served warm.


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