Nutella and Raspberry Crêpes | booksandlavender.com
BREAKFAST,  DESSERTS,  VEGETARIAN AND VEGAN

Nutella and Raspberry Crêpes

If you are a fan of Nutella or raspberries, you will totally love these Nutella and Raspberry Crêpes. They’re super easy to put together and make for a delicious weekend breakfast.

I remember being at home and my mom would make these delicious crepes. In my country, they’re really popular and people make them all the time. They’re not something fancy but a normal dessert idea.

Normally, they would fill these with any kind of jam they have on hand, Nutella or just fruits. They’re easy to make and super versatile.


You can make crêpes sweet or savory. I haven’t tried making them savory, but they must taste amazing, especially since I am a person that likes more savory food.

This recipe requires just a few ingredients but put together, they make for a decadent dessert.

Ingredients:

  • 100 g of whole wheat flour (or use any kind of flour you want)
  • 300 ml of milk
  • 2 eggs
  • 1 tablespoon of melted butter, at room temperature
  • 1/2 a teaspoon of vanilla powder
  • 2 tablespoons of brown sugar
  • 1/4 of a teaspoon of baking soda
  • a pinch of salt

Add all the ingredients into a blender and blend well for a few minutes, until everything is combined. Let the batter sit for 30 minutes.

Nutella and Raspberry Crêpes
Nutella and Raspberry Crêpes | booksandlavender.com

Heat a lightly greased skillet over high heat. When it’s hot, reduce the heat to medium and pour one ladle of the batter into the skillet. You can add more or less batter depending on your skillet and on how thick you want the crêpes to be. Normally, they’re really thin.

Lift and tilt the skillet to spread evenly. When the batter is dry into the skillet, very carefully, with a rubber spatula, turn the crêpe on the other side.

Nutella and Raspberry Crêpes | booksandlavender.com
Nutella and Raspberry Crêpes | booksandlavender.com

Make these steps until you finish your entire batter.

Spread one teaspoon of Nutella on each crêpe and add a few raspberries and fold it. Sprinkle cinnamon on top and enjoy.  🙂

You can fill the crêpes with a variety of things, the ideas are endless.

Nutella and Raspberry Crêpes | booksandlavender.com
Nutella and Raspberry Crêpes | booksandlavender.com

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

I am on Pinterest, Instagram, Facebook and Google+Come say Hi. 🙂

Subscribe so that you don’t miss any of my latest posts.

Nutella and Raspberry Crêpes

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Yield: 3 servings

Ingredients:

100 g of whole wheat flour (or use any kind of flour you want)
300 ml of milk
2 eggs
1 tablespoon of melted butter, at room temperature
1/2 a teaspoon of vanilla powder
2 tablespoons of brown sugar
1/4 of a teaspoon of baking soda
a pinch of salt

Instructions:

  1. Add all the ingredients into a blender and blend well for a few minutes, until everything is combined. Let the batter sit for 30 minutes.
  2. Heat a lightly greased skillet over high heat. When it's hot, reduce the heat to medium and pour one ladle of the batter into the skillet. You can add more or less batter depending on your skillet and on how thick you want the crêpes to be. Normally, they're really thin.
  3. Lift and tilt the skillet to spread evenly. When the batter is dry into the skillet, very carefully, with a rubber spatula, turn the crêpe on the other side.
  4. Make these steps until you finish your entire batter.
  5. Spread one teaspoon of Nutella on each crêpe and add a few raspberries and fold it. Sprinkle cinnamon on top and enjoy.  🙂 
  6. You can fill the crêpes with a variety of things, the ideas are endless.  
https://booksandlavender.com/2017/08/22/nutella-raspberry-crepes/

7 Comments

Leave a Reply:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: