Grammy's Kitchen · Crepes · Nutella Crepes
One of 39 crepes recipes we measured
from dinneratthezoo.com
10 cooks on dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 454% | 232% |
| fat | 35% | 34% |
| egg | 167% | 83% |
| total sugar | 10% | 10% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all-purpose flour |
| 12 g | 1 tablespoon granulated sugar |
| 2 g | 1/4 teaspoon kosher salt |
| 366 g | 1 1/2 cups milk ((I used 1%)) |
| 200 g | 4 large eggs |
| 43 g | 3 tablespoons unsalted butter (melted + more for pan) |
| 3/4 cup Nutella | |
| 1 1/2 cups mixed berries | |
| 178 g | 3/4 cup whipped cream or whipped topping |
| fresh mint (optional) |
Method: 5 steps, published by dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The combination of creamy Nutella spread on a warm, thin crepe is simply delightful. The sweetness of the Nutella perfectly complements the delicate texture of the crepe.” — a cook, 5.0★
“Ever since our cruise, my kids have been obsessed with crepes. I made this recipe and they said they were even better than on the cruise! Thanks for sharing” — a cook, 5.0★