A crepe is a very thin pancake. It may be sweet or savory. It may be served open-faced, folded or rolled. If a crepe is sweet and Nutella-filled, you can call it Nirvana or Heaven. Or any word that approximates an out-of-body experience. Because it is truly delicious.
The idea comes from a dessert they serve nowadays at Dome Cafe. And it is the dessert that have lured us back to Dome after many years. See, there was a time when I found the dessert at Dome to be so bad so we just stopped going there. My dissatisfaction apparently made the rounds and the General Manager assured me that they were in the process of upgrading their menu and introducing new cakes. You can view the comment here.
Well, he wasn’t exaggerating. Because when we went back to Dome years after that comment was published, the hateable rum cake was gone from the menu. And now, Sam and I have developed an addiction for Dome’s Nutella crepes. This is my home version of that wonderful dessert. I have to have a home version because the nearest branch of Dome Cafe is at least an hour’s drive away. Without traffic. And that’s rare.
It starts with a good crepe batter recipe, of course.
Make the crepes one by one.
Make sure that you cook the crepe on both sides for good texture.
While still in the pan, drop spoonfuls of Nutella on one side of the crepe.
Then, fold the empty half over the half with the Nutella. Press lightly to allow the Nutella to spread.
You can serve the Nutella crepes by themselves. They’re good just the way they are.
But if you want to go all out, add a scoop of ice cream on the side.
And sprinkle in some chopped toasted nuts.
- 1 cup flour
- 1/2 teaspoon baking powder
- 2 to 3 tablespoons white sugar
- 4 tablespoons melted butter plus a bit more for greasing the pan
- 1 egg
- 1 to 1 and 1/2 cups milk (start with the minimum, add as needed)
- Nutella at room temperature
- 4 scoops of ice cream (any flavor that goes well with chocolate)
- toasted crushed nuts
Make the crepe batter. Beat the egg in a bowl. Add the melted butter and milk. Stir. Lightly mix in the rest of the crepe batter ingredients. Do not overmix. The batter should be thin.
Lightly butter a non-stick pan. Pour about 1/8 cup of batter and swirl the pan to make it spread.
When the edges of the crepe start to brown, flip it over. Cook the until the other side is cooked. No need to brown both sides. Just one.
Flip the crepe again so that the well-browned side is touching the pan. Add two heaping tablespoonfuls of Nutella on one side of the crepe.
Seal the Nutella filling by folding the crepe. You can fold it in two or in thirds. You can even roll it if you like.
Allot two crepes per person. Place them on a plate. Add a scoop of ice cream on one side of the plate.
Sprinkle some toasted crushed nuts over the crepes and ice cream.
Serve the Nutella crepes while warm.
If you want the Nutella to seep out of the crepes and form a dark pool around it, here’s how:
Thin the Nutella by warming it in a double boiler. You want it to be pourable; you may have to stir in a bit of hot water. Place a crepe on the plate, spoon the Nutella over half of it, all the way over the edges, then fold.