Saturday, January 11, 2014

Nutella Crepes


I made this for one Sunday breakfast. I love crepes. I love nutella. Never had them together before. Now that I did, I am hooked! It was divine. I know I will be making this a lot for sure.
Crepes can be intimidating to a few people. It’s really very easy to make. You really throw in measured ingredients which are handful in your blender and let it do the rest of the job. And the best thing is, you can make a whole lot of crepes and freeze them. They freeze beautifully. So make once, eat more than once. And we all know crepes are such versatile. From breakfast to dessert, you can use those pre made crepes. So what are you waiting for?
Here’s how I made it.

Nutella Crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Nutella, as much as you want!
Sliced almonds(optional)

How to:

In a blender, combine all of the ingredients and pulse for 10 seconds.
Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat.
Pour ¼ cup of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool.
Continue until all batter is gone.
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
When using frozen crepes, thaw on a rack before gently peeling apart.
For Nutella crepes, place 1 crepe on a plate, spread Nutella on it. Roll up and serve.
I added sliced almonds in mine for that crunch.

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