Celebrate World Nutella Day

I normally roll my eyes at companies’ self-aggrandizing marketing ploys, but today I’m making an exception: Today I’m celebrating the 5th-annual World Nutella Day.

I first tasted Nutella in Wesel, Germany about 27 years ago. My host family served it up as breakfast, accompanied only by dry toast and coffee. I was instantly—irretrievably—addicted. I plunged into a (mild) depression when I came home and discovered that Nutella didn’t exist in the States.

Now it does, of course. You can even find it at Target. But it’s not quite the same, somehow. To me the American version seems sweeter, more runny, and less nutty than its European counterpart.

Maybe that’s just an illusion. But for me, that perceived difference has helped Nutella keep its alluring, foreign mystique.

In fact, eating a Nutella crêpe in Paris remains among my Top Five Favorite Indulgences. If chocolate-and-hazelnut spread were a religion, a Parisian Nutella crêpe would be my pilgrimage.

If you happen to be in Paris, I recommend the small crêpe stand near the corner of rue de la Harpe and rue St. Séverin. It’s in the heart of the tourist-addled Latin Quarter, but it serves up the best crêpes I’ve ever had. Plus, it’s unlikely to run out of Nutella:

But if—like me—you’re not currently in Paris, here’s a recipe for the next-best thing, courtesy of desserts-recipes.com:

1 cup


3 tablespoons

1 cup

1/4 cup


large eggs

melted unsalted butter (or vegetable oil)

all-purpose flour


pinch of salt

butter for cooking crepes


Method :

  1. Put the milk and eggs in the blender first.
  2. Melt the butter in a cup in the microwave and add it to the blender.
  3. Add flour, sugar, and salt to the blender.
  4. Blend until smooth and creamy.
  5. Let the batter rest for about an hour, if possible.
  6. Heat a 12-inch nonstick skillet over medium heat.
  7. Put about a teaspoon of butter in the pan and tip the pan to spread it around.
  8. When melted and sizzling but not browned ( if it browns, wipe it out with a paper towel and start again ), add a scant 1/3 cup of crepe batter and tilt the an to spread.
  9. You want a very thin coating, as wide as the pan.
  10. When the underside has browned and the edges curl slightly (in about a minute or so), use a spatula or tongs to turn the crepe over, and cook another few seconds to lightly brown the other side.
  11. If you’re making several crepes, stack them on a paper towel-lined plate on the stove.
  12. If your Nutella is very firm, soften some slightly in the microwave.
  13. When you’re ready  to serve (the crepes should still be hot), use a wide knife to slather a good dollop of Nutella thinly across the whole crepe.
  14. Fold in half, then in half again.

You’ve actually made fabulous French crepes. Make yourself a cup of espresso with sugar (the French way), and pretend you’re in a Paris cafe while you eat.

I especially love the recipe’s last admonition: “Pretend you’re in a Paris café while you eat.” And pretend that you’re eating European Nutella, too.

Happy World Nutella Day!

One comment

  1. I first tasted nutella at a German language camp and then tried it again in Germany. I had no idea it was Italian. It actually is Italian, right? I’m also happy that I can find it here, in Chile…almost everywhere now!

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