Nutella Pancakes
by Nigella. Featured in NIGELLA EXPRESSIntroduction
Let joy be unconfined. This is one of the most irresistible puddings I think I have ever made, and I did it by no more than some fruitful scimmaging about my cupboards. I long for it almost constantly, and it is not good that it is so easy to make, not good at all. If you don't run to Frangelico yourself — and there is no reason why you should — then simply replace this hazelnut sticky liqueur with some rum.
I often use storebought crepes, but if you want to make your own, the recipe is here.
For US cup measures, use the toggle at the top of the ingredients list.
Let joy be unconfined. This is one of the most irresistible puddings I think I have ever made, and I did it by no more than some fruitful scimmaging about my cupboards. I long for it almost constantly, and it is not good that it is so easy to make, not good at all. If you don't run to Frangelico yourself — and there is no reason why you should — then simply replace this hazelnut sticky liqueur with some rum.
I often use storebought crepes, but if you want to make your own, the recipe is here.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 8 crepes (shop bought is fine)
- 1 x 350 grams jar of nutella
- 75 grams soft butter
- 80 millilitres frangelico plus 2 tablespoons more
- 35 grams chopped hazelnuts (from a packet)
- 250 millilitres double cream
- 8 crepes (shop bought is fine)
- 13 ounces jar of nutella
- 5 tablespoons soft butter
- ⅓ cup frangelico plus 2 tablespoons more
- 2 tablespoons chopped hazelnuts (from a packet)
- 1 cup heavy cream
Method
- Preheat the oven to 200ºC/180°C Fan/400ºF/gas mark 6.
- Put each crepe in front of you and spread some Nutella over one half, then fold the unspread side over the spread side. Now add a dollop of Nutella over one quarter and fold again, so what you have is a fat, squidgy fan. Place on a buttered swiss-roll tin / jelly roll pan or similar. Proceed with remaining crepes, overlapping them a little in the tin as you go.
- Put the butter in a small pan with the 80ml / ⅓ cup Frangelico, and heat gently to melt.
- Pour over the crepes in their tin and sprinkle most of the chopped hazelnuts on top. Bake in the hot oven for 10 minutes.
- Meanwhile, whisk the cream with the remaining 2 tablespoons Frangelico until you have an aereated soft floppiness, and put into a bowl, sprinkling with the last of the chopped hazelnuts. This luscious cream is a must alongside the sweet, buttery, heavenly crepes.
- Preheat the oven to 200ºC/180°C Fan/400ºF/gas mark 6.
- Put each crepe in front of you and spread some Nutella over one half, then fold the unspread side over the spread side. Now add a dollop of Nutella over one quarter and fold again, so what you have is a fat, squidgy fan. Place on a buttered swiss-roll tin / jelly roll pan or similar. Proceed with remaining crepes, overlapping them a little in the tin as you go.
- Put the butter in a small pan with the 80ml / ⅓ cup Frangelico, and heat gently to melt.
- Pour over the crepes in their tin and sprinkle most of the chopped hazelnuts on top. Bake in the hot oven for 10 minutes.
- Meanwhile, whisk the cream with the remaining 2 tablespoons Frangelico until you have an aereated soft floppiness, and put into a bowl, sprinkling with the last of the chopped hazelnuts. This luscious cream is a must alongside the sweet, buttery, heavenly crepes.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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What 2 Others have said
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Posted by StephanieShipley on 14th August 2016
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Posted by bwalker on 11th April 2015
Show more commentsThese look so delicious! I can't wait to try these!
This is probably the nicest dessert using pancakes which is the most indulgent possibly ever. They are even better if you are feeling cheeky and fancy them for breakfast...