Easy to make in no time, this crepe recipe is fantastic and so delicious, light, and really the ingredients are ordinary pantry ingredients.
Red raspberries,s a jar of Nutella, eggs, flour, sugar, and a must-have is a small 6 or 8-inch non-stick pan to keep you sane from anything sticking and perfection!
If you're not fond of red raspberries it's fine to use banana or another fruit, we just love berries, but I am well aware some folks can't tolerate the seeds, so feel free to adapt the recipe!
Just scroll down to our easy recipe instructions and check out our photos.
Just Add Your Favorite Fruit
- Pears
- Apples
- Banana
- Peaches
- Strawberries
- Fresh pitted Cherries Dessert or breakfast is our one favorite filling combo for any time of the day, anywhere. I stocked up on Nutella and Hazelnuts for the summer months. A quick easy delicious recipe that anyone that loves these flavors will enjoy all year long. But since raspberries are in abundance here right now, I couldn't resist these today for our breakfast, and brunch!
Simple Crepe Ingredients You Will Need
- flour
- extra-large eggs
- milk
- vanilla
- superfine sugar
- pinch of salt
- butter to coat the pan The Nutella spread so easily on these cooled crepes. Easy to fold over, a little cream add the raspberries or any fruit you like and there you have a perfect breakfast crepe or dessert for later. Who could resist?
Tools
- bowl
- measuring spoons and cups
- 6 or 8-inch non-stick fry pan
- wax paper
- spoon
- spatula
More Recipes We Love
Best Holiday Italian Recipes
Lady Finger Lemon Dessert
Best Side Dishes
Game Day Recipes
24 Kinds of Cookies
Serving Ideas
- whipped sweetened cream
- whipped topping non-dairy
- drizzle with raspberry puree or warm jam
- add hazelnut
- drizzle with Frangelico
- Hot fudge
Raspberry Nutella Hazelnut Crepe Recipe
Yield: 12
Prep time: 10 MinCook time: 4 MinTotal time: 14 Min
These are homemade dessert crepes filled with Nutella and red raspberries. Decadently delicious and easy to make with our easy instructions!
Ingredients
- Breakfast or Dessert Crepe Batter
- 3/4 cups of flour plus one tablespoon
- 2 extra-large eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 3 tablespoons of superfine sugar
- pinch of salt
- butter to coat pan around 6 tablespoons
- 1 jar of Nutella
- fresh raspberries
- canned whipped cream
Instructions
- In a large bowl add flour, salt, sugar, and eggs.
- Slowly add two or three tablespoons of the milk a little at a time to moisten the flour.
- Stir fast so no lumps will occur, once thick and smooth add the rest of the milk and vanilla, if it doesn't pour out thin and smoothly add more milk.
- Note: if you have a food processor that will make this smooth easily instead of by hand.
- Heat a small 8-inch in diameter nonstick pan.
- Melt a tablespoon of butter.
- Add approximately 3 tablespoons of crepe batter per crepe.
- Cook until golden on one side this takes about 3 minutes and should be dry-looking on top.
- Flip.
- Cook one more minute.
- Flip onto a plate lined with wax paper.
- As you make these, stack wax paper between each one.
- Filling:
- On a cooled crepe, spread Nutella on the inside.
- Fold into triangles.
- Top with whipped cream and raspberries, and serve immediately.
- Leftover crepes can be stored in the refrigerator for up to three days or frozen for months
- .Be creative with your fillings, you can use puddings, strawberries, chocolate sauce, bananas, coconut, and cream.
- The possibilities are endless.
- I have actually filled them with cooked spinach and feta, broccoli, and ricotta with cheeses, the skies are the limit with your creative juices flowing.
Other No-Bake Recipes We Love
Strawberry Cream Pie
Best Cannoli Pie
No-Bake Cheese Pie
Holiday Cannoli Mousse
