French Nutella crêpes

These chocolate crêpes are thin and soft, with a nutella filling. Recipe and styling by Fiona Hugues. Photography by Jani Shepherd; Gatherum Collectif.

By Fiona Hugues
  • 45 mins preparation
  • Makes 12
  • Print


French Nutella crêpes
  • 2 free-range eggs, beaten
  • 250 gram high grade flour
  • 1 tablespoon valrhona cocoa powder
  • 1 tablespoon vegetable oil
  • 500 millilitre milk
Orange Syrup
  • 10 slice orange (or tangelo when in season)
  • 1/2 cup fresh orange juice
  • 1/2 cup caster sugar
To serve
  • melted butter, for frying
  • nutella, to serve


French Nutella crêpes
  • 1
    Combine eggs, flour, cocoa, oil, milk and a pinch of salt in a bowl. Whisk until you have a smooth batter. Cover with plastic wrap and refrigerate for 2 hours or even overnight if making for breakfast.
Orange Syrup
  • 2
    To make the syrup, place sliced orange in a small pan, cover with water and bring to the boil over medium heat. Pour off water, add fresh water and bring to the boil again.
  • 3
    In another pan, stir juice and sugar over medium heat until sugar dissolves. Add drained orange slices and cook at a gentle simmer until mixture is syrupy. Set aside to cool.
To serve
  • 4
    Heat a non-stick crêpe pan or frying pan and add a little melted butter. Pour about ⅓ cup batter into centre, tilting pan to distribute. Cook for 1-2 minutes then turn and cook the other side. Place crêpes on a warm plate while you cook the rest of the mixture.
  • 5
    To serve, smear Nutella on a crêpe, fold in half and then half again. Pour on a little cooled syrup and serve immediately.

read more from