World Nutella Day

/ By Carmela| Daily Journal, Delicious Recipes, Kitchen Journal

As seen on TheFatKidInside

Ah..Nutella!! How would I have survived college days without you??!

This delectable Hazelnut Spread was first introduced to me by my best friend Dani when we were 6 or 7. And xx amount of years later, I still crave for it every day.

Nutella can be used for so many things: a spread, a dip, filling or glaze for cakes, a flavoring in cakes or other baked goods or eaten as is. I have to admit, I’ve eaten it straight from the jar but I’m sure I’m not the only one guilty of this. It is also one of my favorite ingredients to bake with. (You will find links to previous posts baking with nutella below).

To celebrate Nutella World day, I’m sharing my recipe of Crêpes. Spread a generous amount of Nutella while it’s warm and it will surely make your day!

Crêpes are French pancakes that originated from Brittany in the West Coast of France. The word comes from the Latin word “Crispus” which roughly means flat, crisp like texture. Crêpes may be made savory or sweet. Different ingredients may vary the taste of the batter such us the flour, extracts or fruit zests. I like to add orange flavor to it and it goes really well with Nutella.
Crêpes can be made ahead of time and be refrigerated. Just pop it in the microwave for 20 to 30 secs to warm it up and top with Nutella.

Until next time!

Links to Recipes that include Nutella

Recipe on Butterscotch Nutella Stuffed Cookies
Hazelnut Mousse Parfait
Flourless Fudge Cake with Nutella Glaze

October 2014 Issue of Yummy Magazine – Milk Chocolate, Hazelnut and Nutella Cookie


Orange Flavored Crepes

  1. 270 g – Sifted Flour
  2. 10 g – Sugar
  3. 1 tsp – Baking Powder
  4. 5 g – Salt
  5. 4 eggs beaten
  6. 500 ml – Fresh Milk
  7. 150 g – Melted Butter
  8. 2 tsps – Vanilla Extract
  9. 2 tsps – Cointreau/Grand Marnier
  10. Zest of 1 Orange
  1. Mix all dry ingredients – flour, salt, baking powder, salt. Make a well in a bowl.
  2. Add eggs, 1/3 of milk. Mix with a whisk until smooth
  3. Mix in rest of the milk, butter, vanilla, Cointreau
  4. Add the Orange Zest
  5. Let the batter rest for 2 hours. Better overnight
  6. In a large pan at medium heat. Wait until the pan is hot then pour the batter as if you were making a pancake. Should be slightly thicker than “Wanton Wrapper”.
  7. Serve with heaps of Nutella
Carmela's Journal

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