Dessert: France – Brittany – Nutella Crêpes (Hazelnut‑chocolate spread thin pancakes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 25 min

Total 45 min

Ingredients

- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp (1.5 g) salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (30 ml) melted unsalted butter
- 1/2 tsp (2.5 ml) vanilla extract
- 1/2 cup (160 g) Nutella
- 1 tbsp (14 g) butter for pan
- 2 tbsp (15 g) powdered sugar for dusting

Instructions

1. In a bowl whisk together flour, sugar, and salt; add eggs and whisk until smooth. Gradually whisk in milk and melted butter until a thin batter forms; stir in vanilla.  
2. Let batter rest 20–30 minutes at room temperature.  
3. Heat a 8–10 inch (20–25 cm) nonstick skillet over medium heat and brush with a little butter. Pour about 1/4 cup (60 ml) batter into the center and quickly tilt the pan to spread into a thin round.  
4. Cook 1–1 1/2 minutes until edges lift and underside is golden, flip and cook 30–45 seconds more. Transfer to a plate and keep warm; repeat with remaining batter, stacking cooked crêpes.  
5. Warm Nutella slightly (10–15 seconds in microwave) to make it spreadable. Spread ~1–2 tbsp (15–30 g) Nutella over each crêpe and fold or roll.  
6. Dust with powdered sugar and serve immediately.