Crêpes with Nutella

Yvon Ros

JBF Staff, Director of Sponsorship and Special Events

Though Yvon and her son, Remy, eat at her husband Bernard's New York City restaurant, Meli Melo, almost every night, on the weekends Remy has a special request for a home-cooked breakfast: these deliciously decadent yet simple crêpes with Nutella.


  • 2/3 cup all-purpose flour
  • 1 tablespoon sugar
  • Zest of half a lemon or orange
  • Pinch of salt
  • 1 cup of milk
  • 3 eggs
  • 2 tablespoon salted butter, melted
  • Nonstick cooking spray
  • 1/4 cup Nutella
  • Fresh strawberries, sliced (optional)


Combine the flour, sugar, zest, and salt in a large bowl. Add milk a little at a time and stir to combine. Whisk in the eggs and stir in the melted butter. Refrigerate for one hour.

Place an 8-inch nonstick pan over medium-high heat and lightly coat with cooking spray. Spoon a small amount of the crêpe batter into the pan and swirl around so that batter just covers the bottom of the pan. Cook for about one minute, then flip and cook for another 20 to 30 seconds. Remove from pan and repeat with remaining batter. Spread a small amount of Nutella onto each crêpe, add strawberries if using, and fold or roll before serving.


16 crêpes