Homemade Nutella & Crepes – Gemma’s Bigger Bolder Baking Ep. 58

Homemade Nutella & Crepes – Gemma’s Bigger Bolder Baking Ep. 58

October 26, 2019 100 By William Morgan


(Music)
Gemma’s Bigger Bolder Baking
Homemade Nutella & Crepes
Hi Bold Bakers! When I go through all of your
requests, one thing is very apparent: you
guys love Nutella! So in true Bigger Bolder
Baking fashion, I’m going to show you how
to make your own perfect homemade nutella
& crepes. Because what goes better with nutella
than crepes? So let’s get baking!
So I know some of my recipes are more intricate
than others but my mum used to whip up crepes
for 5 kids like that! So I know that all of
you will be able to do this.
In a large bowl, we’re going to add in our
flour, salt, egg, and milk. And then gently
mix these ingredients together. And then lastly
add in the melted butter and mix in until
just combined. When your batter has no more
lumps, you can stop whisking and that’s how
easy it is to make a crepe batter.
I know it looks a little bit thin but when
we refrigerate this for at least 30 minutes,
it’s going to thicken up a little bit and
it’s going to be perfect! So while this is
in the fridge, we’re going to get started
on our homemade nutella.
To make our Nutella, we’re going to start
out by roasting our main ingredient which
is hazelnuts. We roast them for two reasons:
to get the shells off and to get them a lovely,
roasted color because it gives great flavor
to your nutella.
The better you roast your hazelnuts, the better
flavor your nutella will have so make sure
you get them nice and toasted.
The shells of your hazelnuts will come off
really easily once they’re roasted. So put them
in a tea towel, rub them all together and
you’ll start to see the shells come off. The
shells aren’t going to come off 100% but that’s
ok we just want most of it off.
Ok, lovely. Our hazelnuts look fantastic!
They’re nice and toasted. There’s a
little bit of skin still on them but they’re going
to be perfect for the base of our nutella.
Our next step is to process the hazelnuts
in a food processor until you get a nice smooth
paste almost like peanut butter.
You can also do this in a blender. I haven’t
personally tried it but I’ve seen other people do it and it worked.
At this stage, you want to scrape down the
sides of the bowl. You want to get all the
lumps of nuts back down in there. Now I know
this might look like it’s ready because it’s
like a paste but we need to actually see
the oil come out of the hazelnut so we’re
going to go again for another few seconds.
And there we have it! Oh my gosh. This looks
gorgeous! As you can see this is so much different
than a few seconds ago when I showed you.
You see the shininess on top. That’s the natural
oils of the hazelnut coming out and this is
what we want like a fatty kind of a nut butter.
Now the reason why we processed it so long
as well is because we need it nice and smooth
because the smoother you make it now then
the smoother your end result will be. You
don’t want any lumps of nuts in there. You
want it totally smooth. Ok, lovely. Now in
with the rest of our ingredients.
To this we’re going to add in our icing sugar,
our cocoa powder, our cooled melted chocolate.
Look at that gorgeous chocolate! Some vanilla
extract and a little bit of flavorless oil
like a vegetable oil. And then on with the
lid and we’re going to process again until
it’s lovely and smooth.
For this part, also go in and scrape down
the bowl to get a lovely smooth nutella. As
you can see, it’s still a little bit grainy
so we’re going to keep on processing.
Ok, and we’re done! Look at that. I pureed
it for another minute and here is the result:
beautiful and smooth and nice and shiny.
I don’t know how many homemade nutella recipes
you’ve tried but I have tried a few and hands
down this is the best one I’ve ever made.
It tastes just like the real thing but it’s even better
because it’s homemade.
By accident I actually put mine in the fridge
but later on it tasted like the inside of
a Ferrero Rocher so it’s a win-win situation
no matter what you do. To store your homemade
nutella, put it in an airtight jar and you
can leave it at room temperate so it’s always
nice and spreadable. It should last two weeks
at room temperature but in my house it lasted
a day.
Breakfast cooking is kind of dear to my heart.
As some of you may not know, I used to have
a catering business in San Francisco and I
would just do over-the-top, elaborate breakfasts
like my Red Velvet Pancakes, my Churro Waffles,
all sorts of crazy concoctions. If you guys
would like to see more breakfast recipes then
leave me a comment below.
Our crepe batter is chilled, so now it’s time
to fry them off. You want to use a good quality
pan. Try to make sure it’s nonstick or at
least well buttered. Get it nice at medium
temperature. You want a controlled medium
temperature not too hot or your crepes will burn.
Now just ladle on your batter and then quickly
swirl it around your pan to get a thin, even crepe.
It’s Murphy’s Law that your first crepe never
works out. It burns. It looks ugly. It just
doesn’t do what it’s supposed to do. So get
over that one and the rest of them will be perfect.
You want to cook it on the one side until
you see these lovely bubbles form and you
see a nice color on the other side. Look at
that–gorgeous!
Ok, lovely. Now it’s time to flip. Gorgeous!
Ok, my first one didn’t turn out too bad but
it’s happened to me before.
Look at that beautiful color, this is what
you want. Now that it’s got nice color on
the other side, it’s done! Lovely.
We’re going to put it on our plate and then
move on to our next crepe.
Ok, so we’re going to cook off another crepe.
For each crepe, I measure around 1/3 cup which
is around two small ladles. And then just
like before, quickly swirl it around your
pan.
It looks great, we have all of our bubbles.
Let it cook a little bit more.
If you’ve been to Paris, you’ll see them on
the streets preparing crepes and nutella.
It’s like the best European street food. As
you can see, they cook really fast. All you
want to do is get a little bit of color and
then flip them over.
I’m going to do something really bold and
try to flip it in the air. 1-2-3. I did it!
Ta da!
This crepe batter actually doesn’t contain
butter so it can be used for savory crepes
as well as sweet.
To make your nutella crepes, while it’s still
on the pan spread on your beautiful homemade
nutella. The heat of the crepe will warm it
up and it will be easy to spread. And make
sure you go all the way to the edges.
Now for extra flavor and texture, I love nutella
crepes with slices of bananas. It’s such a
great complement!
At this point, have your frying pan on very
low because you’re just trying to heat up
these ingredients.
And then simply fold it over. Oh my gosh,
I can smell the chocolate. And then fold it
over one more time. I like to serve at least
two because one is never enough. And you can
always top them off with a drizzle of nutella.
Be sure to save my homemade nutella recipe
because you’re going to see it come up in
future videos.
Crepes and nutella. It’s just like one of
the nicest things you’ll ever eat: it’s just
like comfort food.
I really hope you enjoyed this week’s video.
And thank you so much for subscribing to my
channel. I’ll see you back here again next
Thursday for more Bigger Bolder Baking.