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.
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.
- 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.
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).
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.
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)
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.
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.
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:
Once you give it a nice quarter fold – no one will ever know and frankly it taste’s the same!
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.
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.
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.
Happy Super Bowl Sunday/Crêpe Day – ApronClad