Breakfast Homemade Nutella & Crepes 4.63 from 43 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Homemade Nutella is such a lovely treat and I'll show you how to make your own with my simple recipe plus I'll share how to make perfect crepes every time! By Gemma Stafford | February 25, 2015 | 136 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. 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 Nutella & Crepes 4.63 from 43 votes Print Recipe Add to Favorites Loading… Homemade Nutella is such a lovely treat and I'll show you how to make your own with my simple recipe plus I'll share how to make perfect crepes every time! Author: Gemma Stafford Servings: 8 crepes Breakfast Nutella Frying Pan Food Processor Prep Time 20 minutes minsCook Time 5 minutes minsTotal Time 25 minutes mins Homemade Nutella is such a lovely treat and I'll show you how to make your own with my simple recipe plus I'll share how to make perfect crepes every time! Author: Gemma Stafford Servings: 8 crepes Ingredients ½ Cup (100g/4oz) all purpose flour1 eggspinch salt1 ⅓ Cup (300ml/11floz) milk1 tbsp (15g) melted butter Instructions 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.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.Rest your batter in the fridge for 30 minutes. This is an important step and yields better pancakes.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.If the pan is the right temperature, the pancake should turn golden underneath after about 45 secs and will be ready to turn.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. Play Homemade Nutella 4.79 from 28 votes Print Recipe Add to Favorites Loading… Author: Gemma Stafford Servings: 2 jars Breakfast Nutella Frying Pan Food Processor Prep Time 15 minutes minsTotal Time 15 minutes mins Author: Gemma Stafford Servings: 2 jars Ingredients 1 generous cups (5 ¼ oz /150g) hazelnuts100 g/4oz milk chocolate , melted and cooled2 tbsp cocoa powder1/2 cup (65g/2 1/4oz) icing sugar1/2 tsp vanilla extract1 tbsp vegetable oil (or any flavorless oil) Instructions Roast at 200º C for 10-15 mins until very fragrant and well roasted.While warm rub them vigorously with a cloth towel to remove as much of the skins as possible.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.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 smoothAdd in the remaining ingredients: Cocoa powder, icing sugar, cooled melted chocolate, vanilla extract and vegetable oil.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.Store your Nutella in an airtight jar at room temperature for 4 weeks. Try These Recipes! Mushroom and Thyme Leaf Tart RecipeComplete Breakfast Tart RecipeHomemade Krispy Kreme Donuts RecipeHomemade Eggo Waffles Recipe Watch The Recipe Video! Play Subscribe Notify of new follow-up comments new replies to my comments Label Rate this Recipe Rate this Recipe Name* Email* Δ Label Rate this Recipe Rate this Recipe Name* Email* Δ 136 Comments most useful newest oldest Inline Feedbacks View all comments Aaryaana 3 years ago Wow as always your recipes tasted great and they were really easy to make too this is probably the best and easiest crepe recipe ever Thank you soooo much Aaryaana Jeen 6 years ago 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 Sana 6 years ago Hi Gemma, I wanted to ask about what kind of cocoa powder you use in this recipe? 🙂 ola 6 years ago 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_love ya! 2 years ago Hi, Gemma! Thank you for your awesome recipes! I 2 years ago Hi Gemma. Thank you so much for your recipes. I had made your crepe recipe and nutella recipe. It taste perfect and I felt just like in the heaven. I adore it 💓. Akshara Sruthi G 2 years ago Is there an egg substitute for this? E.N.E 3 years ago Can I add sugar if I want to Shaifali 3 years ago Hi Gemma, Can we use dark chocolate in place of milk chocolate for Nutella ?? Dark chocolate contains only traces of milk. Can you suggest any other substitute for milk chocolate like milk n dark chocolate mixed etc ?? Colette dale 3 years ago Hi Gemma just tried your homemade Nutella… unfortunately it didn’t turn out quite like yours I couldn’t pour it into the jar had to spoon it in🙁 Why do you think this happened I did everything you did on the video? What was the attachment in your blender? It tastes lovely though😋 Colette Load More Comments This Recipe Made By Bold Bakers 6 Images Anwesha Rakshit-Poddar ayushishreshth Icecreamlover splashy771 HVJCS I About Us Meet Gemma About Us Meet Gemma Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority. Read More