Nutella Crepe Rolls

• 1 cup all purpose flour
• 1 tablespoon granulated sugar
• salt (big pinch)
• 2 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter (melted, plus more for cooking)
• 2-3 tablespoons Nutella (per crepe)
• powdered sugar (optional, for dusting)

Instructions

1. 1

   In a large mixing bowl, add the flour, sugar, salt, milk, eggs, melted butter, and vanilla extract. Thoroughly mix the ingredients together to form a thin batter.

   5 min
2. 2

   Place a sieve over a separate mixing bowl. Pour the crepe batter through the sieve to remove any clumps of unmixed flour.

   2 min
3. 3

   Cover the bowl with plastic wrap and refrigerate for 1-2 hours or overnight.

   60 min
4. 4

   Give the chilled crepe batter a good mix. In a large nonstick pan under medium heat, melt some butter.

   2 min
5. 5

   Using a ladle, scoop up some of the batter and pour into the center of the pan. Working quickly, rotate the pan so that the batter forms a thin layer.

   1 min
6. 6

   Cook the crepe until the center starts to bubble and the edges pull away from the pan, about 45-60 seconds. Flip and cook the other side for 30-60 seconds. Transfer to a cooling rack. Repeat with remaining batter to make about 7 crepes.

   10 min
7. 7

   Working with one crepe at a time, place it on a clean surface. Fold the outer edges of the crepe in towards the center, leaving a gap between the folds.

   1 min
8. 8

   Add a large scoop (about 2-3 tablespoons) of Nutella into the gap between the folds. Evenly spread the Nutella across the center section of the crepe.

   1 min
9. 9

   Starting at the end of the crepe closest to you, roll the crepe onto itself to form a log shape. Transfer to a plate and repeat with the remaining crepes and Nutella.

   3 min
10. 10

    Optionally dust with powdered sugar before serving. Serve immediately.

    1 min