While it may be Super Bowl Sunday, in all honesty we aren’t really football fans. Today is a foodie event as much as it is a football event. So we are always glad to show up dish in hand and help man the kitchen.

Nutella Crêpes with Hazelnut Foster Syrup

Today is also apparently Crêpe Day – something I’m far more likely and interested in celebrating. I thought there would be no better way than to develop a fun crepe recipe. So I decided to mix it up and make Nutella Crêpes. After all, February 5th is just around the corner and it is National Nutella Day – so what’s a girl to do? Simply combine their awesomeness and make amazing syrup to go on top.

Nutella Crêpes with Hazelnut Foster Syrup


  • 1 cup milk
  • 1 1/4 cup Nutella
  • 1/2 cup water
  • 1 egg
  • 1 cup AP flour
  • 3 Tablespoons butter, melted and cooled
    plus additional for cooking Crêpes
  • pinch of salt
  • 1 tsp cocoa powder


Get your blender ready (or a large mixing bowl). Melt 3 Tablespoons of butter, set aside to cool.

Batter Part 1

In a medium sauce pan combine milk and Nutella, place over low heat and whisk –  whisk – whisk
until smooth and blended. Set aside to cool.

Once cooled this is the first ingredient you will add to your blender (or bowl if you are using a whisk or hand-mixer).

Batter Part 2

Next add: water, egg, flour & cocoa powder & salt, melted butter, and pulse-pulse-pulse
until a batter forms – now scrape down the sides and pulse-pulse to make sure it’s fully mixed.

Nutella Crêpes with Hazelnut Foster Syrup

This is your lovely Crêpes batter and now it has to take a nap.
At least 1 hour in the fridge or overnight. (Batter should keep for about 2 days in fridge)

Crepe Pan

Now let’s talk pans. Non-Stick is essential in my opinion.
You can use any pan really, but I happen to have this Whopper of a Crêpe Pan.
It’s almost 10-inches. You don’t have to make your Crêpe this large.
You can make 4-5 inch or even larger – the only thing it affects is how much
batter you need to pour on initially to form your Crêpe. This pan takes a heaping 1/3 cup.

Crepes Part 1

Remove batter from the fridge and give it a stir.
Set a plate or dish to the side to receive finished Crêpes.
Heat your pan over medium-high heat and brush with melted butter.
Pour on Crêpe batter (this is a over-flowing 1/3 cup for my huge pan)
Start swirling your pan in a clockwise or counter-clockwise motion – to cover the pan.
Set back on heat and let cook for 45 seconds to 1 minute. Until the bottom is set and
the Crêpe will loosen from the pan.

Nutella Crêpes with Hazelnut Foster Syrup

Using a large spatula or simply the pan, flip the Crêpe
over and continue cooking for another 45 seconds to 1 minute – transfer to dish – REPEAT!

I wish I had a flip picture, but taking a picture and flipping is impossible – I tried. This happened:

Flip Fail
But, it also allows the opportunity to say – this sad misshapen Crêpe is not trash!

Once you give it a nice quarter fold – no one will ever know and frankly it taste’s the same!

Folding Crepes

Now for the syrup, oh my – the syrup…

Hazelnut Foster Syrup

makes enough for 2

  • 1/3 cup
  • 1 ounce of Rum
  • 2 bananas, sliced
  • 1/3 cup hazelnuts, toasted

Directions: Toast 1/3 cup of Hazelnuts in pan over medium-low heat, until warm and fragrant
– or in toaster oven on 200 degrees for about 8 minutes. Set aside.

Hazelnut Fosters Syrup

To a medium saucepan add syrup and rum (we used Captain Morgan – Private Reserve).
Bring to a simmer over medium-low heat.
Add bananas; cook for 3 minutes – stirring occasionally.
Add hazelnuts; cook for 1 minute.
Serve immediately.

Nutella Crêpes with Hazelnut Foster Syrup

On Nutella Crêpe. The End.

Can I say, Oh Holy Mother? These Crêpes are that good – I promise. I was worried about the Nutella
coming through, but it doesn’t disappoint! Also this syrup would be amazing on, well on just about anything.

Nutella Crêpes with Hazelnut Foster Syrup
The Perfect Bite, swoon.

Happy Super Bowl Sunday/Crêpe Day – ApronClad

One Comment on “Nutella Crêpes with Hazelnut Foster Syrup

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