If I had not waxed poetic about nutella already on this blog, I’d be embarrassed to post this. However, I have to share. I LOVE nutella, and this is so unbelievably easy to do. Let me tell you the story… My friend, Erin, posted a photo on twitter of some nummy looking nutella pastries she had picked up in Italy. I wanted so badly to recreate them, but I was feeling lazy in the kitchen, so I grabbed a tube of crescent rolls. This is the result.
The Players
1 tube crescent rolls (or more– this is just enough for three of us)
1 tub o’ Nutella
The Fun
1. Open the rolls and unroll them. Pull apart in to triangles.
2. Place a teaspoon (or more!) of nutella near the top-center of the triangle.
3. Roll up and seal on sides.
4. Bake as directed on tube of crescent rolls.
5. Allow to cool.
6. Devour.
We have also spread nutella along the entire roll with amazing success, so don’t be afraid to do that either. 
It’s no secret. I love Nutella. I try not to eat it EVERY day, because it really isn’t very healthy, but every once in a while (and after long runs), I love to have nutella on still warm toast with banana slices on top. You should try it sometime.
A lot of people I talk to are afraid of crepes. I am not sure exactly why. Maybe because they sound exotic? While I was living in France, one of the French wives showed me a little tip for swirling the batter in the pan, which helped me immensely (imagine rolling a marble around until the batter is spread evenly), and I promise– making a crepe is NOT hard.
The Players
1 1/2 cups whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups unsweetened almond milk (if you use vanilla flavored, skip the vanilla in the recipe)
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 large eggs
Butter for the pan (I also experimented with olive oil, which worked well)
Fillings– fruit preserves, fruit, nutella, applesauce, ice cream
The Fun
1. Mix flour, sugar, baking powder and salt in bowl. Stir in remaining ingredients. Beat with hand mixer or by hand until smooth.
2. Lightly butter skillet. Heat over medium heat until bubbly. I use a small one– 6″ in diameter.
3. Pour 1/4 cup batter in to skillet and roll skillet (like you’re rolling a marble around, not side to side) until a the batter is in a thin layer.
4. Cook until light brown. Run a spatula around the edge to loosen and then flip the crepe and cook the other side.
5. Repeat with the rest of the batter, re-buttering the pan as necessary.
6. Serve! I like to have my family (or guests) fill their own crepes. Also, I store extras in the refrigerator, but you can also freeze them for later.
Happy World Nutella Day, my friends! Ms. Adventures in Italy and Bleeding Espresso are once again leading the charge, for the love of nutella, so grab a spoon, and enjoy a dip of the chocolate hazlenut goodness! I have been celebrating since Monday when we went by Costco to pick up this package of goodness.
Tuesday evening I made nutella cookies– some rolled in sugar, some not. I reduced the amount of sugar from the recipe a bit to make up for all of the extra sugar on the outside.
Wednesday evening, I made banana nutella brownies. I think they taste a bit more like cake with nutella, and I definitely should have used more nutella!
Thursday evening I hosted book club. Photos from book club remain under lock and key, but I did make some crepes (recipe coming soon), which we topped with nutella and banana. We also ate the cookies and brownies, as well as some non-nutella items.
(I’m sorry for the random focal point on the photo. Yes, that is a jar of nutella in the top right corner, and yes, that is my win glass. Nutella + wine + tasty!)
Friday evening, I mixed a large dollop of nutella in to a cup of hot chocolate. All you do is grab a spoon of nutella and pour the hot chocolate over it in to your mug and then stir. TASTY! I did the same this morning with a cup of coffee. Sorry. I forgot to snap a photo!
How are you celebrating World Nutella Day?
P.S. Remember, every day is a great day for some nutella.
(Photo from 2006!)
I modify the recipe below by omitting the 1/2 cup of sprinkles/decorating sugar and the brown sugar, which results in a sweet, but not too sweet cookie. If you like sweet things, definitely add the additional sugar and tell me how it turns out! Also, I have been using whole wheat flour, so I use a little less than what is called for in the recipe.
Chocolate-Hazelnut Cookies
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Nutella
1/2 cup butter, softened
1/2 cup sugar (I used raw sugar)
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup sprinkles or decorating sugar
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine flour baking soda and salt. Set aside. In another medium bowl, place the Nutella, butter and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
3. Shape the cookie dough in to walnut-sized balls. Roll the balls in the sprinkles, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Cool the cookies on a wire rack.
Adapted from Giada De Laurentis’ “Everyday Italian” www.foodnetwork.com
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