Freshly prepared crêpes are filled and topped with Nutella and served with sliced strawberries for garnish.
Yield: 12 servings/24 crêpes
Portion: 2 crêpes with fillings
6 large eggs
2 cups milk
¼ cup vegetable oil or melted butter
3 Tbsp. granulated sugar
¼ tsp. salt
2 cups all-purpose flour
Non-stick cooking spray
1 ½ cups Nutella® hazelnut spread
Sliced strawberries for garnish
- In bowl, whisk together eggs, milk and oil until smooth; whisk in sugar and salt until incorporated. Add flour and mix until flour is incorporated and batter is smooth. Batter will be thin.
- To Cook Crêpes: Heat a crêpe pan over medium heat; spray with non-stick spray (or 1 tsp. butter). Using 1 ½ oz. ladle, pour crêpe batter onto the hot crêpe pan; flip the crêpe when edges brown slightly or it bubbles in center. Continue cooking only for a few seconds before removing from heat. Place on a flat surface to cool to room temperature. Continue with remaining batter. Stack cooled crêpes between layers of parchment, cover tightly and refrigerate until ready to use.
- To Prepare Filled Crêpe: For each serving, spread 1 Tbsp. Nutella over half of the crêpe. Fold unfilled half of crêpe over to cover completely. Repeat filling procedure with another crêpe. Place the 2 filled, folded crêpes on a dessert plate and top with a spread of Nutella and sliced strawberries for garnish.