When we visited Paris last fall, we stopped at the Luxemborg Gardens or the Jardin du Luxembourg, an attraction know for it’s cascading flower pots, serene pond, and tree-lined pathways. While we were there, I was feeling a little peckish (let’s just be honest, hangry), so we stopped at the crepe stand inside the gardens. I ordered the Nutella crepes, and to do this day, I remember it being one of the most life-affirming snacks of my life. Paris was already beautiful, but the gargoyles at Notre Dame really had a sparkle in their eye after that. I instantly felt energized and warmed by the gooey chocolate center enveloped by fluffy pancake. Ever since our trip, I’ve been dreaming about recreating it. Here’s the crepes recipe I followed. To my surprise, they turned out great!
For whatever reason, I was a little intimidated about making crepes. I don’t own one of those machines and the special wand they use to make them come out perfectly even. But to be honest, I don’t think you need either of those things. All you need is a little practice.
I used this Food Network crepes recipe to make the batter. I was in kind of a hurry, so I didn’t put it in the refrigerator to sit for an hour like the recipe advised. I had some tears, but my crepes still turned out fine. It’s the next few steps that take some fine-tuning. It may take you a couple of crepes to get used to it, but once you do, it’s a breeze.
You essentially have to pour the batter into the center of the pan (I eyeballed the amount of batter), and swirl the pan so the batter spreads out into a fairly even circle. Move quickly. The batter starts to cook and stick to the pan especially once the pan gets hot.
After 30 seconds you’ll need to flip the crepe. This is also a little tricky at first. I tried using my hands and a spatula, but that didn’t work because the crepes are too hot to handle. I also tried using tongs and that’s a sure fire way to make tears. The best method I found was using a rubber spatula to carefully lift up the edges first. After that, get the spatula completely under the crepe, say a prayer, and flip. Cook for another 10 seconds.
The hard part is over. Put the crepes on a cutting board or plate and let them cool slightly. Heat the Nutella in the microwave for about 40 seconds. Then use a spoon to spread it on about half of the crepe. Fold it in half once and then again.
Now you can add berries, powdered sugar, or more Nutella to the top. Whatever you like!
I’m glad to have seemingly mastered this recipe in an afternoon. It may become a new holiday tradition. Nutella crepes are the perfect indulgent, yet simple sweet to celebrate time with family, and they won’t make you feel more stressed out than you already are around the holidays!