Ingredients
MEDIUM EGGS
3
WHOLE MILK
500 ml
FLOUR 00
250 g
WARM MELTED BUTTER
35g
NUTELLA
500g
POWDERED SUGAR to
taste
YOU ALSO NEED
BUTTER
to taste
Nutella pancakes are a great classic in home baking, a temptation no one can resist, to be enjoyed as a snack, at Sunday breakfast or at any time of the day. Crêpes are thin and delicate wafers, made by cooking, one ladle at a time, a batter made from eggs, milk, melted butter and flour in a hot, lightly buttered pan.
Once cooked, they are filled very hot with the famous cocoa and hazelnut spreadable cream, folded into a triangle then sprinkled with icing sugar: soft, fragrant and with a creamy filling, you can also roll them and enrich them with more cream of Hazelnut . on the surface.
Garnished with a dollop of whipped cream, you can also serve them as a delicious after-meal dessert or during a nice Sunday brunch organized with your closest friends. Quick and easy, the pancakes can be prepared in just a few minutes and, if you are short on time, you can also cook them the day before and then garnish them just before serving, reheating them slightly in a pan.
Find out how to make them perfectly by following the step-by-step procedure and advice. For a lighter variation, try pancakes without eggs. If you like salty flavors, don’t miss those stuffed with ham and cheese, gooey and super tasty.
How to make nutella pancakes
Step 1 Beat the eggs in a bowl, add 1
milk and mix.
Step 2
Melt the butter in a saucepan over low heat, then let it cool, add it to the egg-milk mixture and mix.
2
.
Step 3
Add sifted flour
3
.
Step 4
Mix well until mixture is smooth and lump free
4
.
Step 5
Cover the dough with cling film
5
and leave to rest for 30 minutes in the fridge.
Step 6
After the rest time, take the batter out of the fridge and mix well before baking the pancakes. Heat a non-stick pan and brush the surface with a little butter.
6
.
Step 7
Pour a ladleful of batter, enough to cover the surface of the pan.
7
, and distribute it evenly by swirling the pan.
Step 8
Cook over medium-low heat until edges of crepe begin to curl and fall on their own; at this point, turn the crepe using a spatula
8
.
Step 9
Cook the other side as well for about 1 minute; check the crepe by lifting it by the edge with the spatula: if it is well colored, it is ready
9
.
Step 10
Continue like this to make the other pancakes until the batter is used up.
ten
. Stack them as you go to keep them fluffy and fluffy, and always butter the pan between pancakes.
Step 11
Fill the pancakes with nutella: count about 35 g for each pancake and distribute it evenly with a spoon.
11
.
Step 12
Close the crepe in half to obtain the shape of a crescent
12
.
Step 13
Fold in half to form a triangle
13
.
Step 14
You can dust with a little icing sugar if you like
14
.
Step 15
Enjoy your Nutella pancakes now
15
.
Advise
If you wish, you can flavor the dough with spices and flavorings, such as vanilla, cinnamon, grated lemon zest, and fill them with jams, fresh fruit, nut butter to your taste or a delicious homemade hazelnut cream.
storage
You can store the dough for up to a day in the refrigerator, covered with cling film. Once cooked, unstuffed pancakes can be placed in the fridge for 2 days, stacked and wrapped in plastic wrap. You can also freeze them.
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