Breakfast

Homemade Nutella & Crepes

4.63 from 40 votes
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!
Homemade Nutella and Crepes made from scratch. Never buy store bought Nutella again.

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 40 votes
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
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 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 flour
  • 1 eggs
  • pinch salt
  • 1 ⅓ Cup (300ml/11floz) milk
  • 1 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.

Homemade Nutella

4.77 from 26 votes
Author: Gemma Stafford
Servings: 2 jars
Prep Time 15 mins
Total Time 15 mins
Author: Gemma Stafford
Servings: 2 jars

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

  • 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 smooth
  • Add 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.

 

Watch The Recipe Video!

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Jeen
Jeen
3 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
Sana
3 years ago

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

ola
ola
3 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

Shaifali
17 days 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
Colette dale
1 month 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

Aaryaana
Aaryaana
2 months 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

Lola
Lola
3 months ago

Your Nutella crepes were definitely the best I have ever had! I also made the Nutella!???

Caroline
Caroline
4 months ago

Hi Gemma, I added the melted butter and it stayed separated in the batter! How can I correct that?
Pancakes tasted great though!

Yvonne
Yvonne
5 months ago

Your recipes always taste so much better that the others. Plus they smell really good too.
By the way, you look great with this hair color.

chyyannn
6 months ago

Hi Gemma, I’ve tried this recipe before and it tasted great! One question tho, it needs to be in the fridge for 30 mins so I was wondering if I could make it the night before and put it in the fridge overnight for me to make it the next day? Thanks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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