Homemade Nutella Crêpes 4.10 The Nanny and The Professor
“He wouldn't stop crying. So finally, I invented a game.” “What kind of game?” “I called it baby crêpe.” “I don't think I know that one.” “Well, it's quite ingenious. You get down here on the floor and then you roll him up in a blanket and then you pull it back and forth and back and forth. He loved it. He did not cry, he smiled, he giggled.”
*Note: I did not make any new recipes for this episode or adapt them in any way. I have linked both recipes to fully credit the creators.*
Ingredients:
For the Nutella:
1 cup raw hazelnuts
⅓ cup powdered sugar
3 tbsp melted coconut oil + ½ tsp additional coconut oil
1 tsp vanilla extract
1 tbsp cocoa powder
¼ tsp salt
1 cup chocolate chips
For the patterned crêpes:
1 cup all-purpose flour
¼ tsp baking powder
2 tbsp sugar
⅛ tsp salt
1 egg
1 ½ cup whole milk
2 tbsp olive oil
1 tsp vanilla extract
1 tbsp cocoa powder
To serve:
Powdered sugar (optional)
Maple syrup (optional)
Directions:
For the Nutella:
Preheat the oven to 350 degrees F.
Spread the hazelnuts evenly onto a baking sheet. Roast in the oven at 350 F for 15 minutes.
Carefully transfer the hazelnuts to a kitchen towel. Fold the towel over the hazelnuts and vigorously rub the hazelnuts across a hard flat surface to remove the skins. It’s okay if you’re not able to remove all of the skin.
Allow the hazelnuts to completely cool before transferring them to a food processor. Pulse the hazelnuts for a couple of minutes to create a smooth paste.
Add in the powdered sugar, 3 tbsp melted coconut oil, cocoa powder, vanilla, and salt. Process this mixture for about 1 minute.
In a microwave-safe bowl, add the chocolate chips and pour over the remaining ½ tsp melted coconut oil. Microwave in 30-second increments until chocolate is fully melted. Stir after every 30 seconds.
Pour the melted chocolate into the food processor and pulse until smooth.
For the patterned crêpes:
In a large mixing bowl, sift in the flour and baking powder. This will prevent lumps in your batter.
Stir and combine the sugar, salt, and egg.
Gradually mix in the milk, stirring in between pours.
Stir and combine the olive oil and vanilla.
Separate about ¾ cup of the batter into a separate smaller bowl.
Sift in the cocoa powder and stir to fully combine.
Add the chocolate batter to a squeeze bottle. If you don’t have one, you can use a piping bag with a fine tip (just be careful not to let the batter run out because it’s very thin) or an empty water bottle with a small hole poked in the top.
Lightly brush a thin layer of olive oil onto a large, cool skillet.
Pour about ⅓ cup of the regular crêpe batter into the skillet. Gently tilt and rotate your skillet so that the batter moves to create a large circle in a thin layer.
Using your squeeze bottle, carefully pour the chocolate batter in thin, horizontal lines across the entire crêpe.
Use a wooden skewer to drag through each line of the chocolate batter in one direction. Then, take the skewer and drag it through the chocolate batter in the other direction.
Turn your stove heat to medium-low.
Allow the crêpe to fully cook on one side for about 3 minutes.
Use a spatula to gently push up the edges of the crêpe then flip over.
Cook for an additional minute on the other side before removing from the heat.
Spread a layer of the Nutella over the crêpe, then fold in half, and then in half again to create a triangle.
Serve with a sprinkling of powdered sugar or maple syrup if you wish.
You might be wondering, why did I make crêpes for this episode when there is a lot of other food actually mentioned like English muffins, scrambled eggs, pizelles, or Doyle’s strawberry ice cream with no chunks! But pretty early on in this project, I knew I wanted to make crêpes for this scene. Baby crêpe is one of my favorite Michele scenes. He’s always so closed off to Sookie and Lorelai that when he gets to demonstrate that he secretly cares about them, I always enjoy it. Michele wants so badly to please Sookie by babysitting Davey and his frantic explanation of baby crêpe is so funny to me.
I like to be honest with y’all whenever I have kitchen struggles. I have always had trouble making crêpes (don’t ask me why I was so dead set on making them for this episode when I struggle to make them). My difficulty comes with the flipping. Almost always, my crêpe ends up ripping. No matter how many different techniques I have tried, it usually ends with a tear. And while this never alters the taste of the crêpes, it matters to me when I’m photographing them for Instagram. So again, I don’t know why I was so adamant about making them for this episode (sometimes I just get stubborn on what I decide to make and my mind can’t be changed), but here is my crêpe with a little tear because OH WELL!
Happy cooking from the Hollow!
If you missed what I made last time, catch up here!
