youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Nutella Pancakes

by . Featured in NIGELLA EXPRESS
Print me

Introduction

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.

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.

Nutella Pancakes
Photo by Lis Parsons

Ingredients

Serves: 6-8

Metric Cups
  • 8 crepes (shop bought is fine)
  • 1 x 400 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

  1. Preheat the oven to 200ºC/400ºF/gas mark 6.
  2. 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.
  3. Put the butter in a small pan with the 80ml / 1/3 cup Frangelico, and heat gently to melt.
  4. Pour over the crepes in their tin and sprinkle most of the chopped hazelnuts on top. Bake in the hot oven for 10 minutes.
  5. 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.
  1. Preheat the oven to 200ºC/400ºF/gas mark 6.
  2. 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.
  3. Put the butter in a small pan with the 80ml / 1/3 cup Frangelico, and heat gently to melt.
  4. Pour over the crepes in their tin and sprinkle most of the chopped hazelnuts on top. Bake in the hot oven for 10 minutes.
  5. 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.

Tell us what you think

What 1 Other has said

  • 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...

    Posted by bwalker on 11th April 2015
Show more comments