wake up crêpe Print 
   


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

Ingredients
Crêpe Batter
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

Method
  1. 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.
  2. 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.
  3. 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.


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