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Homemade Nutella and Crepes made from scratch. Never buy store bought Nutella again.

Homemade Nutella & Crepes

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Hi Bold Bakers!

Nutella recipes are some of your most popular requests so this week I’ll show you how to make the best homemade Nutella. Plus, we’ll make delicious crepes from scratch that you can enjoy for breakfast or any time of day.

Homemade Crepes

4.58 from 21 votes
Homemade Nutella and Crepes made from scratch. Never buy store bought Nutella again.
Homemade Nutella & Crepes
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Servings: 8 crepes
Author: Gemma Stafford
Ingredients
  • ½ Cup (100g/4oz) all purpose flour
  • 1 eggs
  • pinch salt
  • 1 ⅓ Cup (300ml/11floz) milk
  • 1 tbsp (15g) melted butter
Instructions
  1. Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle.
  2. Pour in the the milk and start whisking from the centre, gradually drawing the flour into the egg and milk. Once all the flour is incorporated, whisk until it is smooth. Then whisk in the melted butter. 3. Add a little more milk if it is too stiff.
  3. Rest your batter in the fridge for 30 minutes. This is an important step and yields better pancakes.
  4. Heat the pan over a medium heat, then wipe it with butter. Ladle some batter (roughly ⅓ cup/ 4 tablespoons) into the pan, tilting the pan to move the mixture around for a thin and even layer. then leave to cook, undisturbed, for about 30 secs.
  5. If the pan is the right temperature, the pancake should turn golden underneath after about 45 secs and will be ready to turn.
  6. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can make them up to a day ahead and reheat them on the oven on in the oven.

Homemade Nutella

4.88 from 16 votes
Homemade Nutella and Crepes made from scratch. Never buy store bought Nutella again.
Homemade Nutella
Prep Time
15 mins
Total Time
15 mins
 
Servings: 2 jars
Author: Gemma Stafford
Ingredients
  • 1 generous cups (5 ¼ oz /150g) hazelnuts
  • 100 g/4oz milk chocolate , melted and cooled
  • 2 tbsp cocoa powder
  • 1/2 cup (65g/2 1/4oz) icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp vegetable oil (or any flavorless oil)
Instructions
  1. Roast at 200º C for 10-15 mins until very fragrant and well roasted.
  2. While warm rub them vigorously with a cloth towel to remove as much of the skins as possible.
  3. Place the hazelnuts in a food processor and blend until it forms a very smooth peanut butter-like paste. This takes a little over 2 minutes. Note: While it is processing make sure to scrape down the bowl so that all of the nuts get blended up well. You need the nut paste to be very smooth.
  4. When the paste resembles peanut butter and is smooth and shiny on top then it is done. You need to get it smooth now so that your finished nutella will also be smooth
  5. Add in the remaining ingredients: Cocoa powder, icing sugar, cooled melted chocolate, vanilla extract and vegetable oil.
  6. Continue blending all of these ingredients together for around another 90 seconds or so. Just like before, stop the machine to wipe down the sides to ensure everything is getting blended. When it is smooth and is lovely and shiny then it is done.
  7. Store your Nutella in an airtight jar at room temperature for 4 weeks.

 

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106 Comments

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  1. Sarwat on August 6, 2019 at 8:10 pm

    Hello . Can i use almonds or walnuts instead of hazelnuts?

    • Gemma Stafford on August 7, 2019 at 4:40 am

      Hi Sarwat,
      yes, you can! The almonds will be best as you can roast and skin them easily.
      As an FYI – did you know that Hazelnuts are called other things in different places? filberts and Cobnuts are the same things, you may find these where you live. Any alternative nut will work too,
      Gemma 🙂

  2. Jeanne Pascual Kopsho on October 18, 2018 at 4:41 pm

    Hi Gemma! i’m not sure if my comment earlier went through ok, but I wanted to ask you what type of food processor you used to make the homemade nutella. I made it last night and it tasted great, but it wasn’t as smooth as I wanted it to be, although I don’t mind it being a little nutty. I love the small bowl insert in the food processor. I think that would be perfect especially when making small batches. Would you mind sharing what brand and model of your food processor? Thank you so much!

    • Gemma Stafford on October 19, 2018 at 2:26 am

      Hi Jeanne,
      I use two brands here in my kitchen. (http://amzn.to/2DArBED) this is my hard working KitchenAid, tnd they have a really sweet small processor too, neat to store and easy to use for small batches.
      I also use Cusinart. Both of these brands have a wide range, of processors, easy to research these on amazon.
      I hope this is of help, there is nothing like good kitchen equipment, it lasts a lifetime.
      Gemma 🙂

      • Jeanne Pascual Kopsho on October 19, 2018 at 7:57 am

        Thank you so much Gemma! I have been looking into the cuisinart. Do you have a link as well?

        • Gemma Stafford on October 21, 2018 at 1:39 pm

          heres one for a kitchenmaid food processor KitchenAid 9 cup processor
          http://amzn.to/2DArBED

          Best,
          Gemma.

  3. Kate on July 5, 2018 at 10:59 pm

    Can I use chocolate ganache instead of Nutella?

    • Gemma Stafford on July 5, 2018 at 11:27 pm

      Hi Kate,
      Sure you can, perhaps not too much, as it will be rich. You can make a simple chocolate sauce too like this:
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe. Add a little more milk if you like.
      This can also be made with less butter, more milk.
      Toasted flaked almonds are a lovely addition to this too, so lots of options!
      Gemma 🙂

  4. Chiqui Suarez on October 13, 2017 at 1:53 am

    Miss Gemma,
    Thank you so much for these! Other than the traditional pancake recipe, I’ve also made banana PCs and peanut butter PCs. then suddenly I run out of ideas haha! Would sure love to watch you make more breakfast recipes and learn from it too. Watching your videos makes me go hungry all the time 😀
    -chiqui-

    • Gemma Stafford on October 13, 2017 at 2:09 am

      Haha! Chiqui, it sounds like you enjoy baking, I am happy you are baking with us!
      More to come.
      Gemma 🙂

  5. bigboldbaker12 on September 30, 2017 at 1:26 am

    hey Gemma i am planning to make this for breakfast i will comment again and tell you my dads reaction…
    bigboldbaker xxx

    • Gemma Stafford on September 30, 2017 at 5:00 am

      I hope he likes it …. 🙂

      #BoldBakers

  6. Jeen on August 29, 2017 at 12:11 am

    Hi Gemma,

    I was wondering if we could use this crepe recipe to make a crepe cake. Please do considering posting some crepe cake recipes as well !:)

    Regards
    Jeen

    • Gemma Stafford on August 29, 2017 at 12:58 am

      Hi Jeen,
      Yes! A crepe cake is just that, layered crepes, with various fillings. Thank you for that suggestion, I will add this to my list,
      Gemma 🙂

      • Jeen on September 1, 2017 at 12:04 pm

        Hi Gemma,

        Just wanted to let you know that your crepes were lovely when eaten as crepes but not when made into a cake 🙁 I think it’s because of the number of eggs used. I looked at other recipes specific to crepe cakes and they’ve used around 6 eggs. I guess the extra eggs gives the crepes more of a cake like consistency ! Looking forward to a crepe cake recipe from you ! 🙂 love all your recipes ! They’ve taken away my fears of baking bread 😀 I also made a lovely braided bread with chicken filling with your crazy dough

        Much love
        Jeen

        • Gemma Stafford on September 2, 2017 at 12:08 pm

          Hi Jeen,

          I actually never thought of making a crepe cake, that is a great idea. I’m really delighted you like my recipes. Thanks so much for your lovely comment.

          Best,
          Gemma.

  7. Sana on July 25, 2017 at 3:46 pm

    Hi Gemma, I wanted to ask about what kind of cocoa powder you use in this recipe? 🙂

    • Gemma Stafford on July 26, 2017 at 7:16 am

      Hi Sana,
      I use a good quality, cocoa powder, unsweetened, and organic, if I can find it.
      here in the US I have access to a range of these, for baking I tend to buy the best I can for the best price!
      Thank you for being in touch,
      Gemma 🙂

      • Sana on July 26, 2017 at 7:23 am

        Okay, thank you for replying ? I’m gonna try to make this nutella in a couple of days ?

  8. Gabby on July 10, 2017 at 5:57 pm

    Can I use wheat flour instead of regular flour?

    • Gemma Stafford on July 10, 2017 at 8:20 pm

      sure, that will work 🙂

  9. AaliyaFarooqui on March 17, 2017 at 1:18 pm

    Hey jemma
    Can u please tell me which brand milk chocolate did u use for this home made nutella recipe ?
    Also could u give the link ?
    Please
    I wanna try this out soon because it looks simply rich !

    • Gemma Stafford on March 17, 2017 at 1:50 pm

      H ithere,
      I use Hershey milk chocolate for this, but really any milk chocolate, usually around 35% cocoa solids will do for this,
      Gemma 🙂

      • AaliyaFarooqui on March 17, 2017 at 7:34 pm

        Thank u so much jemma !

  10. ola on February 27, 2017 at 11:09 pm

    Gemma when i melted the choclate it hardend after a while if i melted it again will this harden my nutella too ,is this happen to all choclate types or just mine ,and its not very cold here ,should i find a better quality choclate

    • Gemma Stafford on February 28, 2017 at 6:12 am

      Hi Ola,
      If you melt chocolate, and do not mix it with the other ingredients, it will return to its’ original state. So, I suggest you have all of the ingredients ready to mix before you melt the chocolate, then mix it right in!
      Gemma 🙂

  11. ola on February 26, 2017 at 4:56 am

    Gemma, howlong the crepe batter will last in the fridge , as if i am not doing it all, this day

    • Gemma Stafford on February 26, 2017 at 5:54 am

      Hi there, really this type of batter will be good overnight, so max 24 hours. This is because of the egg. You will need to mix it through before cooking it off. I would often make a pancake batter the night before I am planning to use it,
      Gemma 🙂

  12. Rugile on February 19, 2017 at 12:15 am

    Hi! I made nutella but I used sunflower seeds and it turned out great! But I ate it with pancakes 🙂

    • Gemma Stafford on February 19, 2017 at 3:02 am

      Good for you Rugile, you invented your own recipe, well done,
      Gemma 🙂

  13. Adelice Greyling on February 15, 2017 at 1:58 pm

    Hi Gemma,

    Do you perhaps know how to make your own homemade chocolate from scratch?

    If you do, please share.

    Kind regards

    • Gemma Stafford on February 16, 2017 at 2:39 pm

      Hi there,
      this is a process, and the raw ingredients for this are not always easy to find, i do not think it will be for me!
      There is an interesting article here (https://www.biggerbolderbaking.com/wp-admin/), this will give you an idea of how this works. cocoa beans are the natural foundation for this wonderful food,
      Gemma 🙂

  14. Ola on February 10, 2017 at 11:43 am

    Gemma!what can substitute the egg in the crepe recipe from your chart.

    • Gemma Stafford on February 13, 2017 at 11:39 am

      Hi there,
      This is a recipe which relies on egg to be successful. There are a number of recipes like this, churros too, meringue and crepes etc.
      There is no substitute for eggs in these recipes, sorry,
      Gemma 🙂

  15. Yara on December 7, 2016 at 6:51 am

    Hi Gemma,
    My mum is diabetic and would love having nutella again, can i replace the sugar with splenda packets? which is considered powdered sugar or should i blend it with corn starch to turn it in to icing sugar as ur recipie with regular sugar?

    • Gemma Stafford on December 8, 2016 at 2:14 am

      Hi Yara,
      If I were making this for a person with diabetes I would use the alternative sugars which are suitable for diabetes. Natural alternatives like stevia may also be good. Thank you for being with us,
      gemma 🙂

  16. Jessica on December 1, 2016 at 8:56 pm

    Hi Gemma!
    Is it possible to double or triple the crepe recipe and make it in a blender?
    Thanks

    • Gemma Stafford on December 2, 2016 at 11:43 am

      Hi Jessica,
      You can of course increase this recipe, and make it in a blender, but capacity of the blender may be an issue.
      A pacake recipe also works best if the gluten in the batter is not over-developed. A good resting period will be important,
      Gemma 🙂

  17. Pallavi on November 14, 2016 at 3:08 am

    Hi, Gemma! I absolutely adore your recipes – they’re delicious, they’re easy and you explain everything so well! And I’ve never had bad results with them (honestly, some recipes can be screwed up so easily and it’s a gamble to try them, but not for yours; I know I’ll always go right with them)!

    I wanted to ask you, hazelnuts aren’t readily available where I live and if they are, they’re way too expensive to buy 🙁 would this recipe work if I use, maybe, almonds or cashews instead? Would it go well with it? It may probably be individual taste at work here, but what do you think?

    • Gemma Stafford on November 17, 2016 at 2:15 am

      Hi Pallavi,
      Thank you for your kind words, I am happy to hear that you are trying the recipes.
      Nutella is traditionally made with hazelnuts, but it would be a great experiment to try this with almonds in particular, as they have a similar consistency. Do try a reduced batch, perhaps 1/2 at first, so as not to waste ingredients. I think you could be on to something, I would love to hear how this works for you, Gemma 🙂

  18. TheBakeress on October 30, 2016 at 11:10 am

    Hi Gemma,

    Is there any way to bake this in an oven/toaster oven? I have the KitchenAid® Toaster Oven KCO222, so it should be big enough if it is possible.

    Thanks!

    • Gemma Stafford on October 31, 2016 at 4:23 am

      Hi there, i am confused! What is it you wish to bake! it cannot be the nutella and crepes recipe! 🙂

      • TheBakeress on October 31, 2016 at 8:18 pm

        Oh, I’m sorry. I was rather unclear. Can you bake the crepes? Like make the crepes batter and put it in a pan and bake it?

        • Gemma Stafford on November 1, 2016 at 2:04 am

          Hi there, this is like a ‘Dutch Baby’! In theory yes you can, but pancake batter is better for this, thicker and will rise. 🙂

  19. Shamaila on August 10, 2016 at 12:09 pm

    Hello Gemma
    I made the crepes today, I liked the taste of its edges, they were crispy ..
    But the center of it was EGGY. I heated it for the same amount of time as instructed.
    I don’t know what really happened or what mistake I made! Can you suggest me what should I do to get the perfect crepes??

    • Gemma Stafford on August 10, 2016 at 12:39 pm

      Hi Shamaila,
      Sounds like they were under-cooked!
      This is a learning curve, you need to learn the right temperature of the pan, combined with the depth of the batter plus the cooking time. Practice, and take note of what you are doing,
      Gemma 🙂

  20. Salookas on July 19, 2016 at 4:39 am

    Hi,
    Can I substitue the vegetable oil with coconut oil or melted butter?

    • Gemma Stafford on July 20, 2016 at 1:44 am

      Hi Salookas,
      the problem is that both of these, the butter and coconut oil will harden when cold. best to stick to the recipe for this,
      Gemma 🙂

      • Salookas on July 20, 2016 at 3:24 pm

        I see, but I plan to leave it at room temperature and it’s quite warm here in Egypt so the chance of it hardening is very low.
        Thanks a lot.

        • Gemma Stafford on July 21, 2016 at 1:08 am

          Hi Salookas,
          It is worth trying it so.
          Best wishes,
          Gemma 🙂

  21. Nikita on June 13, 2016 at 1:04 am

    Yo! I made Nutella Banana Crepes today. The first one (according to Murphy’s law :D) was squishy and rolled up but the others were yummy!
    I made 2 regular sized crepes 8 comparatively smaller for me and my sister. Loved them! This is the second recipe by you I am trying (other was Oreo ice cream) and both were successful! Thank you Gemma.

    Love,
    Happy Bold Baker
    Nikita

  22. Nikita on June 13, 2016 at 1:02 am

    Yo! I made Nutella Banana Crepes today. The first one (according to Murphy’s law :D) was squishy and rolled up but the others were yummy!
    I made 2 regular sized crepes 8 comparatively smaller for me and my sister. Loved them! This is the second recipe by you I am trying (other was Oreo ice cream) and both were successful! Thank you Gemma.

    Love,
    Happy Bold Baker
    Nikita 🙂

    • Nikita on June 13, 2016 at 1:06 am

      I’m really sorry but I forgot to rate your recipe in this comment. I would request you to delete it as I have posted another comment with that. Sorry ;-;

    • Gemma Stafford on June 13, 2016 at 2:08 am

      Hi Nikita,
      Well done you, as you point out baking, or any cooking, is a learning curve, we learn as much from our failures as we do from our triumphs!
      Thank you for your kind comments, I am happy to have you with us,
      Gemma 🙂

  23. Lulu Gazdová on June 6, 2016 at 11:17 pm

    Great recipe!
    I wonder if there is any way to make a homemade Peanut butter?

    • Gemma Stafford on June 7, 2016 at 11:52 am

      Hi Lulu,
      I will do my research! thank you for that suggestion and for being in touch,
      Gemma 🙂

  24. Mina on May 26, 2016 at 11:52 pm

    Your comment is awaiting moderation.

    Hi Gemma,
    Thanks for all of your recipes, I enjoy it.
    How much does a jar weight?

    • Gemma Stafford on May 27, 2016 at 2:11 am

      Hi Mina,
      That is a difficult question to answer! It really depends on the jar. I am wondering if you mean how much will the recipe make, and what size jar you will need. If you have a one pound jar, which you may get preserves in in the store, this will be perfect for this amount.
      Gemma 🙂

  25. Mina on May 26, 2016 at 2:01 pm

    Hi Gemma,
    Thanks for all of your recipes, I enjoy it.
    How much does a jar weight?

    • Gemma Stafford on May 26, 2016 at 9:44 pm

      Hi Mina,

      I’m delighted you like my recipes. Each jar is roughly 6ozs :).

      Happy Baking

      • Mina on May 26, 2016 at 11:53 pm

        Thank you Gemma

        • Gemma Stafford on May 27, 2016 at 2:06 am

          🙂

  26. Anna on March 27, 2016 at 9:23 am

    What will happen if you don’t refrigerate the batter for 30 mins? Also, which stores sell fresh hazelnuts? Thanks, Anna

    • Gemma Stafford on March 28, 2016 at 4:01 am

      Hi Anna,
      Firstly – the notion behind resting the pancake batter is to allow the gluten in the flour to relax. This makes for a more tender result. I also like to allow the butter to set before I cook them. Handling the batter with a light hand will minimize the development of the gluten, and allow you to cook the pancakes quickly, so gently does it!
      I can buy fresh hazelnuts almost anywhere in my area, and in Ireland too. Health food/whole food stores should always have these,
      Gemma 🙂

      • Anna on March 29, 2016 at 5:45 pm

        Thanks so much, you are my favorite baker and I’ve made many of your recipes and they turned out fabulous.

        • Gemma Stafford on March 30, 2016 at 11:48 am

          Hi Anna,
          Thank you for your kind comments,
          Gemma 🙂

  27. Victoria Cait on February 18, 2016 at 9:03 am

    Hi!!!!!!!!!!!!!!!!!!!!!Gemma!!!!!!!!!!!!!!!!!!!!!!!! I was wondering if you could make a Nutella cake and a new video about making mug cakes I wold love if you could make these recipes thanks Gemma 😉

    • Gemma Stafford on February 18, 2016 at 10:00 am

      I will add it to my list. Thanks for the request, stay tuned 🙂

  28. Aglaia-Ioanna on February 18, 2016 at 4:47 am

    Hi Gemma 🙂 the recipe for nutella and crepes looks delicious! All your recipes generally look so fresh and lovely you are the best chef out there that always gives us great recipes! 🙂 Can i add dark chocolate instead of milk chocolate to the nutella? And can you show us on youtube a recipe of hot chocolate(beverage) or white chocolate just like those that make at the cafes? 🙂

    • Gemma Stafford on February 18, 2016 at 10:06 am

      Thanks so much for visiting my website. You can find my best-ever hot chocolate recipe here on my website in the recipe section. For the nutella feel free to use dark or milk chocolate. Hope this helps! 🙂

  29. Susana William on February 16, 2016 at 9:41 pm

    Can I use flour & add 1tsp of baking powder instead of all purposed flour?

    • Gemma Stafford on February 18, 2016 at 10:22 am

      No, that won’t work for this recipe because you do not need baking powder. All-purpose flour is plain flour. Hope this helps 🙂

  30. Kumj on February 15, 2016 at 12:16 am

    Hi please can you bake some home made no bake choc. cream pie?

    • Gemma Stafford on February 15, 2016 at 11:17 am

      I will add it to my list, stay tuned 🙂

  31. Ciara on February 13, 2016 at 10:58 am

    How many calories does this nutella contains??? It is delicious, but I am on a diet and I need to know.

    • Gemma Stafford on February 18, 2016 at 10:27 am

      Thanks for your comment, Ciara. Sorry, I don’t have the calories for this recipe.

  32. Teresa Silva on December 19, 2015 at 12:34 pm

    Hi Gema!
    Ir’s christmas season now and I’d kiwi to creste mundo own gifts. So, I just pick these receipt, make some jars andar distribute for some friends and family. They enjoy sooo much and to be honest it’s so much grateful and it’s from the heart. Merry christmas to you andar to your family. Kisses

    • Teresa Silva on December 19, 2015 at 12:44 pm

      I’m sorry for the errors. My phone is not Well.
      consider this please:
      Hi Gemma!
      It’s christmas time now and i like to create my own gifts. So i just pick these receipes make some jars and distribute for friends and family. They enjoy soo much and to
      be honest it’s more grateful and it’s from the heart. Merry christmas to you and to your family. Kisses.

      • Gemma Stafford on December 21, 2015 at 8:58 pm

        Delighted to hear that. Thanks so much for visiting my website 🙂

  33. Angeline on November 18, 2015 at 11:13 pm

    This is so perfect for our cooking class!! Thank you for the wonderful recipe!! ??

  34. Anonymous on October 3, 2015 at 5:10 pm

    Is it necessary to let it rest for 30 minutes?

    • Gemma Stafford on October 6, 2015 at 6:55 pm

      Yes 🙂

  35. Chandra on September 30, 2015 at 3:40 am

    Hi Gemma. I live your cooking! If u can please help me in making an egg less pizza base

    • Gemma Stafford on October 8, 2015 at 1:42 pm

      Hi Chandra, thanks for your request. I will add it to my list. Stay tuned 🙂

  36. Chandra on September 30, 2015 at 3:39 am

    Hi Gemma. I love your cooking.!can u make an egress pizza base

  37. Talia Lanning on August 14, 2015 at 2:04 pm

    I love this recipe! It is the only homemade nutella recipe that I have used that worked out for me, and it was amazing. I have printed out the recipe and its currently in my recipe book… keep up the awesome work 🙂

    • Gemma Stafford on August 14, 2015 at 7:47 pm

      Thank you so much Talia. Really glad you liked this recipe 🙂

  38. Faith on August 7, 2015 at 7:37 am

    Hi, when you make the crepes did you use all purpose flower or bread flower?

    • Gemma Stafford on August 7, 2015 at 12:09 pm

      Thanks for your question. You can use all purpose flour for that recipe 🙂

  39. Mina Parsons on July 28, 2015 at 11:05 am

    Hi Gemma!

    I love your baking and all of your recipes!

    I have written to you before regarding a possible rice pudding (arroz con leche) recipe, whether it be the traditional recipe or a new bolder take on it (like other flavors: oreo, cinnamon bun, chocolate, etc).
    This would still be awesome!
    But I am writing to you now with a new request, that I think, if anyone you could make it work,
    It was an idea that just popped in my head, though it surely already exists, but may not be considered “baking.”
    It would be sweet scrambled eggs, flavors like: cinnamon (cinnamon bun), chocolate, banana (with other things like vanilla, maybe nuts), coconut, strawberry (even strawberry cheesecake)…?

    I think this would be amazing.
    Thanks, please consider!!! 🙂

    • Mina Parsons on July 28, 2015 at 11:06 am

      Oops, sorry, I did not mean to send that twice.
      I apologize!!!

      • Gemma Stafford on July 29, 2015 at 12:05 pm

        That’s ok, happens all the time 🙂

    • Gemma Stafford on July 29, 2015 at 12:05 pm

      Thank you for your request, Mina! I will add it to my list. Stay tuned for much more 🙂

  40. Joana on June 23, 2015 at 10:43 am

    Hi Gemma!! All of your recipes are amazing (and the Red Velvet Cheesecake is my all time favorite!!!) and your crepes are no exception!
    Please make Peanut Butter!!!

    • Gemma Stafford on June 24, 2015 at 5:42 pm

      Delighted you liked it Joana, i’ll add your request to my list 🙂

    • George Paraskeva on June 26, 2016 at 7:12 am

      Ummm no offense but, isn’t peanut butter literally just ground peanuts? I’ve made it before and quite successfully. I’m sure you could add sugar, etc but… I think that would defeat the purpose…

      • Gemma Stafford on June 28, 2016 at 7:55 pm

        Hi Palvasha,

        Yes, double this recipe. I will write that in the recipe that you need to double it for my ice cream.

        Good luck with your ice cream 🙂

  41. Naura on June 18, 2015 at 8:35 pm

    If I add some sugar, will it make a same crepe? If I can, how much the estimation of the sugar I will mix? Around 50g confectioner sugar maybe?

    • Gemma Stafford on June 18, 2015 at 9:48 pm

      You can add some sugar for sure. I suggest white granulated, not confectioner. Maybe ad 2 tablespoons 🙂

      • Naura Izzah on June 19, 2015 at 1:34 am

        Thanks Gemma!

  42. Reem on May 19, 2015 at 9:09 pm

    How many crepes does this recipe make?

    • Gemma Stafford on May 20, 2015 at 11:21 pm

      Around 7 Reem 🙂

  43. kjgvuv jvhv on May 19, 2015 at 8:58 pm

    hello

    • Gemma Stafford on May 20, 2015 at 11:20 pm

      Hi, Thanks for checking out my website 🙂

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