CoCos is a wonderful coffee shop in Houston’s Midtown area.  I love independent coffee shops, here they serve up coffee, homemade desserts, and all sorts of crepes.  This was one of my favorite desserts they have served. Nutella is a wonderful creation, and you have to love in their commercials they try to sell the benefits of eating healthier because of Nutella. While I am not going to make any profession that this dish is healthy, I will tell you it is delicious, and simple.Â
Crepe making isn’t difficult, you may have never tried making your own crepes before. You can buy them premade in many grocery stores in the refrigerated sections, but I prefer to make things homemade when you can. Making food homemade often means saving money, and knowing what is in your food. Crepes have a few simple ingredients. Now, the real key in making crepes is planning ahead, you mix the batter, and then you let the batter rest in the refrigerator for a couple of hours before serving.
I don’t advocate purchasing a special pan to make crepes in. I use my well seasoned iron skillet, and it works wonderfully. I own a crepe pan, but I like my highly seasoned pan, because nothing sticks in my iron skillet. So I advise cooking your crepes slowly, so they don’t brown too much. Be creative with your crepes, while when I ordered these they were simply nutella in wonderfully cooked crepes, I think adding some sliced bananas, some nuts, and maybe some whipped cream would make for a wonderful dessert too!
CoCos Nutella Crepes
Crepes are wonderfully diverse, you can make crepes sweet or savory, the possibilities are endless.
Nutella Crepes
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons vegetable oil divided use
- 1 teaspoon salt
- 2 cups milk
- 1 teaspoon vanilla extract
Instructions
- Place the flour in a bowl and make a well.
- Add eggs to the bowl along with 1 tablespoon of vegetable oil, salt, and ½ cup of milk. Blend until smooth.
- Add the remaining milk to the batter and mix well.
- Add vanilla and stir it into the batter.
- Let the batter rest in the refrigerator for at least 2 hours before making the crepes.
- When ready to cook crepes, add a little oil to a well-seasoned or non-stick skillet over medium-high heat.
- Pour ¼ cup of batter into the skillet and swirl the skillet around to spread out the batter on the surface.
- Cook until the underside is golden brown and can be lifted.
- Flip over the crepe and cook it on the other side for about a minute longer.
- Place the crepe on a plate. Spread a couple of teaspoons of Nutella on the crepe and fold it over.
- Repeat making crepes until the remaining batter and Nutella are used.
- Dust crepes with powdered sugar before serving.
risha
made this today! omg it is sooooo gooood! added banana and cool whip and hershey syrup on top
Fran
If you feel like a splurge, we sell the most delicious hazelnut butter EVER! I was a skeptic, but as soon as we popped the top and had a taste, everyone agreed it was to die for! I just finished my first jar and am holding back from buying another because … well, it’s an indulgence on the wallet and the waistline, but the good news is that there are just 2 ingredients … hazelnuts and sugar. No erzatz anything. If you have a W-S near you, run, don’t walk and pick up a little jar of this stuff. You’ll thank for for the recommendation and the next time you make these crepes you’ll probably call CoCos and tell them they have to try it too. hahahahaha!
Adrea
You need to go to Europe and try the nutella crepes from the Crepe stands. My favorite late night snack was always the banana and nutella crepe. SO GOOD!