Saturday, 16 June 2012

Nutella, Jam, and Lemon & Sugar Crêpes [Recipe]

My name is Irene and I am addicted with Nutella.
Nutella, jam, and lemon & sugar crepes

No joke. I can finish a jar of Nutella in one day. Is anyone 'suffering' with the same problem?

Anyway, after my encounter with Nutella crêpe from Blini Bar, I made a plan to make my own crêpes at home. After googling, I found a really easy recipe and all I need to buy is the vanilla essence as the other ingredients are already in the cupboard.



Sweet crepe batter
Recipe taken from The Yellow Table

Makes about 20 crêpes


  • 2 eggs
  • 1 cup milk
  • 1/4 cup water
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons melted butter, plus more for pan


Place all the ingredients in a blender and blend until smooth. If you don’t have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.

Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan–swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate. Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray, cover with aluminum foil, and keep warm in a 225 degree F oven until ready to serve. (NOTE: They taste best right out of the pan, so don’t let them sit too long in the oven!)

To serve: Spread each crêpe with your desired topping: Nutella, warm chocolate sauce, jam, butter and sugar, lemon, etc. and then fold in half, then into fourths, like a napkin. Dust with powdered sugar and serve warm.


You see, I don't have the large crêpe pan, so I use a mini skillet that my aunt uses to make her crêpes. It's quite tricky to get the perfect batter, as if you may it too thick it will not make a perfect circle in the pan (which is what happened in my case), but you don't want it to be too runny either. I reckon the recipe is perfect, I didn't add anymore flour or milk or water, only one tsp more of vanilla essence. Because it smells good.

Another difference that I made is that I didn't put my crepes in the oven. I put my toppings straight in the pan and folded it. Of course, you can use the oven, I think it'll make the crêpes crunchier.

Clockwise from top left: the batter, crepe in mini pan, folded crepe, Nutella smeared

I might have put too much Nutella there.

So, my crêpes have crunchy outer side, but still quite soft in the middle part. The shape's dodgy, but I'm so proud I can make such great tasting little crêpes.

Nutella crepes

And Nutella, without a doubt, is the best partner for the vanilla-ish sheets. The Nutella melts beautifully, and be aware that it may ooze and ruin your shirt. But who cares, right?

Ooze of happiness

Then I experimented more with other toppings. I recalled that Blini Bar also offers lemon & sugar crêpe which I was skeptical towards. I thought what's good with lemon & sugar?

Challenge accepted.

All you need to do is to sprinkle some sugar (I reckon granulated sugar/normal white sugar is the best option) and then squeeze some lemon juice on top. The result may look innocent, but it packs some surprising punches. I love the contrast of the sweet and sour, which makes the crêpes to have refreshing notes. It's less sinful than the Nutella ones too.

Lemon & sugar crepes

There are still some jars of berries jam in the fridge, so I used them as well. I haven't eaten lots of jam toast these days, I'm still obsessed with ham & cheese sandwich.

The jam crêpes are also really good, and I also put some thickened cream, just to add more calories, you know. Devilishly good. And somehow I finally managed to make perfect circular crêpes for these ones.

Jam crepes

I made them in the afternoon, perfect timing for some afternoon Milo. Especially with Sydney weather these days, I feel like doing nothing but to nibble on something nice in front of the telly.


You may want to make them for your afternoon tea today.


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  1. the recipe looks pretty simple, something i could try and make! :)

    1. because that's what i'll ever make, simple things hehe :)

  2. The word crêpe is coming from the Latin crêper , which means “curled”, and refers to a type of really thin pancake. crêpes are usually cooked with wheat flour. It is completely flat and usually have a filling or spread. In addition, crêpes are entirely unleavened, while standard pancakes do have a leavener of some kind. Although, in terms of origin, one could argue that they are just the French way of reproducing the German pancake.


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