Nutella Crepes

OH MY GOSH.  Nutella Crepes, there IS a God!!    Can’t wait to try these!!!  With raspberries…mmmmm

Love it! I tried these out for the first time at a stand and they were pretty yummy. I’m so happy that there’s a detailed tutorial! ^_^

This is really great most excellent video, and such great and careful descriptions about the batter and the cooking, flipping of crepes.

The beauty of this video is that crepes can then be used for anything. Crepes can be the basis of a whole meal, one can have a stufed savory crepe entree with a nice tart salad, followed by dessert crepes with jars of jam, nutella, butter and sugar on the table

Here’s what I would do however:

Don’t add the sugar to the batter if you want to make savory crepes, say stuffed with cheese or mushrooms.

often those crepes are used in oven dishes where these crepes are rolled and stuffed with a saucy filling and cooked in the oven, much like cannelloni.

if you put the sugar in you’ll have sweet crepes for a savory dish, which is usually kind of yucky, I find.

One can add the sugar to the batter just before cooking the dessert crepes, allowing the sugar to dissolve well, or one can rely on the filling to provide the sweet.

In my family on Fat Tuesday (Mardi Gras) before lent, we would make crepes and try to flip them like master chefs in the air. We hold a coin in our hands and if we manage to flip it and catch it perfectly, we will be rich that year. Each memeber of the family in turn would take a stab at acrobatic crepe flipping. Peals of laughter would boom from the kitchn when the crepe stuck to the ceiling to landed on a wall

another nice spectacular thing to do is to lay a crepe on a plate, put a couple of teaspons of sugar, and a Tablespoon of some tasty brandy. Then you bring a lit match close to the alcohol and the crepe bursts into a soft blue flame for about 10 – 15 seconds. It’s very pretty and safe, brandy doesn;t burn that well anyhow. we would turn off the lights and go “oooooooooo” “aaaaaaah”

Kathy, you are so sweet!

Well, if people are not feeling so sure of themselves flames may not be a good idea. Considering how drunk, rowdy and clumbsy my relatives were, I can’t imagine a careful beginner having much problem. Brandy doesn`’t burn all that well anyhow, if the crepe gets cold it won’t even light.

However, flipping the crepes in the air is really fun and rewarding, mind the ceiling and walls

I have never tried chopped herbs in the crepe batter, I`m sure it would be great, perhaps even a bit of tomato paste.

I also remember the restaurant chain “The Magic Pan”

Anyone ever go to that restaurant? They would have this neat-o crepe station where they dipped the pans bottom into the crepe batter and put the pan upside down on this conveyor belt over flames, and at the other end someone would just dump the crepes into a pile by flipping the pan right side up.

they didn;t cook them on both sides, and my guess is that they used them for all their savory dishes, but it sure was neato-keeno as a kid

they also had this really interesting sandwich which was like a club sandwich made with turkey, cut into triangles, dipped in batter and then deep fried sprinkled with powdered sugar and served with rasperry sauce. It was called the “montecristo sandwich”

I am so excited to try these! The batter is chilling in the fridge now!

I stumbled upon this site a few days ago, and I am so glad I did! The videos make everything seem so simple, and everything I have made has been delicious! Even my very picky toddler loved your fried rice, and it has been nice to change it up from the usual dinners.

I have lit food on fire before, though never intentionally Thank you so much for teaching me how to cook!