Yield: 6 to 8 servings (about 20 crepes)
Active Time: 45 minutes
Total Time: 45 minutes
Ease of Preparation: Easy


  • 1 cup medium-grind cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3 cups whole milk
  • 4 tablespoons unsalted butter, melted
  • Nonstick cooking spray
  • 1 1/4 cups chocolate-hazelnut spread, such as Nutella


Whisk together the cornmeal, flour, baking powder, sugar and salt in a small bowl. In a larger bowl, whisk together the eggs and milk. Slowly whisk the dry ingredients into the egg mixture, then add the melted butter.

Heat a crepe pan or small (8-inch diameter) nonstick skillet over medium-high heat and spray with cooking spray. Add about 2 ounces (1/4 cup) of crepe batter and whirl around to cover the bottom of the pan. Cook the crepe until the edges start to brown, about 1 minute, then turn it over and cook until the other side is lightly golden, about 30 seconds. Continue cooking crepes until the batter is finished, transferring them to a plate with layers of wax paper in between.

Lay 1 crepe on a plate. Spread 1 tablespoon of chocolate-hazelnut spread onto half of the crepe. Fold the other half over then fold again into quarters to form a triangle. Repeat with the remaining crepes, placing 2 to 3 crepes on each plate. Serve immediately.

Watch Tanya's Kitchen Table Saturdays at 1:30 p.m. ET/PT, or stream full episodes on the Watch OWN app.