Homemade Nutella & German Pfannenkuchen: A Nourishing Family Treat
There are certain recipes that become staples in a household—not just because they taste good, but because they carry a sense of care, connection, and nourishment. For our family, this duo of homemade “better-than-Nutella” chocolate spread and soft, golden German-style Pfannenkuchen (pan cakes or crepes) has become a beloved ritual on both weekends and weekdays.
Why Homemade Nutella?
I grew up on Nutella—before we knew better and assumed its ingredients were simple, whole foods. Fast forward to today, it has become a guilty pleasure: sweet, creamy, and comforting. But the original spread is packed with refined sugar, processed oils, and surprisingly little of the hazelnuts it’s meant to celebrate.
When I came across Chocolate Covered Katie’s “Better Than Nutella” recipe, I knew it was exactly the upgrade I was looking for:
Hazelnuts provide healthy fats, protein, and vitamin E.
Cocoa adds antioxidants and that deep, satisfying chocolate flavor.
Naturally sweetened, it skips refined sugars while still feeling indulgent.
The result? A spread that tastes like a treat yet nourishes body and soul. Best of all, I feel completely comfortable serving it to the kids—even at breakfast.
Our Family’s Pfannenkuchen (German Crepes)
To pair with this dreamy spread, I lean on a recipe inspired by traditional German crepes—soft, thin, and subtly sweet. Over time, I’ve adapted it into something simple, wholesome, and easy to whip up on a slow morning.
Ingredients
5 eggs
1–1.5 cups milk (adjust for thinner or thicker batter)
Pinch of salt
2 tbsp maple syrup
3 cups organic flour
2 tsp olive oil or avocado oil
Directions
Whisk all ingredients until smooth.
Heat a pan—our family swears by cast iron—with a little butter. The butter is essential for both flavor and ensuring the batter doesn’t stick.
Using a 1/3 cup measure, pour a thin layer of batter into the greased pan.
Cook on medium heat until the first side loses its shine, about 1–2 minutes. Flip and cook briefly on the other side.
Serve and top with goodies or just eat plain rolled up!
These delicate crepes are wonderfully versatile—perfect for rolling, folding, or layering with seasonal fruit, yogurt, or, of course, a generous spoonful of homemade Nutella with banana. They’re also delicious topped with berry compote and yogurt. We usually make a big batch, enjoy them fresh off the stove, and save extras in the fridge for the next morning’s breakfast.
A Family Ritual
It warms my heart to share this special dish I grew up eating, now reimagined as something deeply nourishing. The kids wait eagerly (to put it lightly!) as each crepe comes off the pan, ready to be filled, rolled, and devoured. Their sticky, chocolate-smeared smiles are a reminder that food is more than fuel.
It’s food as medicine—not just in nutrients, but in the way it connects us, slows us down, and roots us in the present moment.
