recipe

Nutella Stuffed Crêpes

nutella crepes recipe

We are having a pretty intense crêpe run here in the household of ours.

After making these Banoffee Crêpes a few days ago, the decision was made that more crêpes need to follow. I remembered a lovely recipe I saved the other day where crêpes and Nutella were made into a pair. And the best thing about the recipe was the cute way how the crepes were fold – it was a roll-like shape which makes you want to bite into it like it’s no one’s business. 🙂

So I gave the Nutella stuffed crêpes a try.

And we LOVED them.

The warm crêpes make Nutella wonderfully runny, with every bite tasting just amazingly indulging. Give them a try, you’ll be glad you did.

Here’s how to make them…

 

 

nutella crepes recipe

To prepare the batter, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.

 
 

nutella crepes recipe

Make the crêpes just as shown in this Banoffee Crêpes recipe (steps 2 – 4).

 
 

nutella crepes recipe

Crack open a jar of Nutella and try to be strong at this point and not forget about your crêpes! 🙂

 
 

nutella crepes recipe

Spread Nutella over a crêpe in a thin layer.

 
 

nutella crepes recipe

Fold two opposite sides over the Nutella filling to about 1/4 of the crêpe’s width.

 
 

nutella crepes recipe

And roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side.

 
 

nutella crepes recipe

Just like this.

 
 

nutella crepes recipe

Repeat with the remaining crêpes.

Garnish with melted chocolate, if desired.

 
 

nutella crepes recipe

This is gooood, my friends.

Enjoy!

With lots of love,
Petra

Print
Nutella Crêpes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 crêpes
 
Ingredients
  • 1⅓ cups (160 grams) cake flour
  • 1 cup (250 ml) milk
  • ½ cup (125 ml) water
  • ¼ cup (50 grams) granulated white sugar
  • 1 egg
  • pinch of salt
  • vegetable oil (for cooking)
  • 6 oz (175 grams Nutella)
  • chocolate, melted (for garnish, optional)
Instructions
  1. To make the crêpes, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
  2. Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately ¼ cup (60 ml) for each crêpe.
  3. Tilt the pan in a circular motion so that the batter coats the surface evenly.
  4. Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, flip over and cook the other side.
  5. Repeat with the remaining batter.
  6. Spread Nutella over a crêpe in a thin layer, fold two opposite sides over the Nutella filling to about ¼ of the crêpe's width and roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side. Repeat with the remaining crêpes.
  7. Garnish with melted chocolate, if desired.

 

(This recipe was inspired by letthebakingbeginblog.com.)

Share via

Vanilla And Chocolate Button Cookies

vanilla and chocolate button cookies recipe

I was carrying the idea for button cookies in my head for quite some time. The only thing that I was still searching for was the right kind of dough, one that would not change its shape while baking. And after making these Pizza Slice Cookies just recently I thought: ‘Hey, this could work for the buttons too!’

 
 

vanilla and chocolate button cookies recipe

So, the Button Cookie project could begin.

I made vanilla ones and chocolate ones as well. And let me tell you this, they both taste amazing. They are full of flavor and are addictively crispy… a little bit dangerous, I would say… just to let you know and warn you… 🙂

Here are all the details you need to bring these cuties on your table…

 
 

vanilla and chocolate button cookies - final 4 wm

1. In the bowl of your electric mixer, mix the butter and sugar until fluffy.

2. Add the flour, a few tablespoons at a time.

3. Add the vanilla extract and salt.

4. Using your hands, form a ball.

5. Cut the ball in half.

6. Add the cocoa powder to one of the halves and knead it into the dough.

7. Place both dough balls on a larger plate, cover with plastic wrap and refrigerate for about 30 minutes.

 
 

vanilla and chocolate button cookies recipe

8. Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.

9. Place one of the dough balls on a lightly floured surface and roll it out to about ⅛-inch (0.3 cm) thickness.

 
 

vanilla and chocolate button cookies recipe

10. Use an ⅕-inch (5 cm) round cutter to cut out round shapes.

 
 

vanilla and chocolate button cookies recipe

11. Use a slightly smaller cutter to press it into each cut out round. Press only about halfway through to make a decorative indentation.

 
 

vanilla and chocolate button cookies recipe

12. Using a wider straw, cut out buttonholes (use a toothpick or a wooden skewer to remove the dough from the inside of the straw).

 
 

vanilla and chocolate button cookies recipe

13. Transfer the rounds onto the lined baking sheet.

14. Bake at 350 °F (175 °C) for about 9-10 minutes or until the edges are lightly golden brown.

15. Repeat with all the remaining dough.

16. Re-roll any scraps and cut out more cookies.

 
 

vanilla and chocolate button cookies recipe

Cute as a button! 🙂

 
 

vanilla and chocolate button cookies recipe

Can you smell the vanilla? Mmm. I wish you could. It’s divine. 🙂

Enjoy!

With love,
Petra

 

5.0 from 1 reviews
Print
Vanilla And Chocolate Button Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 60 cookies
 
Ingredients
  • ¾ cup + 2 tbsp (200 grams) unsalted butter, softened
  • ¾ cup + 2 tbsp (100 grams) confectioners' sugar
  • 2 cups + 2 tbsp (275 grams) all-purpose flour
  • 1 tsp vanilla extract
  • pinch of salt
  • ⅛ cup cocoa powder, sifted
Instructions
  1. In the bowl of your electric mixer, mix the butter and sugar until fluffy.
  2. Add the flour, a few tablespoons at a time.
  3. Add the vanilla extract and salt.
  4. Using your hands, form a ball.
  5. Cut the ball in half.
  6. Add the cocoa powder to one of the halves and knead it into the dough.
  7. Place both dough balls on a larger plate, cover with plastic wrap and refrigerate for about 30 minutes.
  8. Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
  9. Place one of the dough balls on a lightly floured surface and roll it out to about ⅛-inch (0.3 cm) thickness.
  10. Use an ⅕-inch (5 cm) round cutter to cut out round shapes.
  11. Use a slightly smaller cutter to press it into each cut out round. Press only about halfway through to make a decorative indentation.
  12. Using a wider straw, cut out buttonholes (use a toothpick or a wooden skewer to remove the dough from the inside of the straw).
  13. Transfer the rounds onto the lined baking sheet.
  14. Bake at 350 °F (175 °C) for about 9-10 minutes or until the edges are lightly golden brown.
  15. Repeat with all the remaining dough.
  16. Re-roll any scraps and cut out more cookies.
  17. Enjoy!

 

Share via
Send this to a friend