Sunday, August 29, 2010

Crepes with Nutella




Anyone who has been fortunate enough to visit France has undoubtedly had a taste of heaven that is the crepe. Not only in France, the birthplace of the crepe, but around the world, crepes can be found anywhere from a roadside stand to an upscale restaurant menu. Crepes are like extremely thin pancakes, and can be filled savory or sweet ingredients. My personal favorite is the crepe filled with Nutella. Crepes with Nutella can be served as a decadent breakfast among friends, or also a dessert to add the perfect finale to any meal. The nice thing about serving them as a dessert, is that they can be made early in the day, and warmed in the oven for about 10 minutes just before serving. This recipe makes about 24 small crepes (about 4 inches in diameter). I do not think I have ever make this recipe and had leftovers, somehow they all manage to get eaten every time.



Ingredients:
1 cup flour
pinch of salt
tbsp of sugar
1 1/4 cups milk
2 eggs
2 tbsp melted and cooled butter



In a mixing bowl, combine the flour, salt, sugar and milk. Beat with a wooden spoon until ingredients have come together. Next add the eggs and melted butter. Continue to beat the mixture until a nice thin batter is formed. At this point you can refrigerate the batter for later use, or the crepes can be made right away.



To make the crepes, place a medium sized nonstick skillet over medium heat for about 5 minutes. When the skillet is nice and hot, add a small drop of butter. Ladle about 1 ounce, or 2 tablespoons of batter into the skillet and swirl it around so that it forms a thin round disk. The batter will begin to dry in about 30 seconds. It will just slightly begin to take on a golden color. With a spatula flip it over, and let it cook for  another 15 to 30 seconds. You do not want to crepes to get brown, so adjust the heat accordingly. At this point you can put the crepes aside for later use. I like to fill them with Nutella right away.



Get a 9 by 13 inch glass baking dish, and grease generously with butter. Once your crepe is done, put a generous tablespoon of Nutella in the middle. (You can add more Nutella if you want additional gluttony.) Fold the crepe in half, and press lightly to make the Nutella spread. Then fold the crepe into quarters. Repeat with the remaining crepes. I usually fill the baking dish with six rows of four crepes each. If you plan to serve them later, cover and refrigerate. If you plan to serve your crepes right away, heat the oven to 400 degrees. Sprinkle the crepes with powdered sugar. Heat the crepes for about 10 minutes, then remove and serve right away. They are truly melt in your mouth delicious. ENJOY!

7 comments:

  1. In love with Nutella lately, had it everyday for a week. I've been dreaming of crepes with Nutella a sliced banana in with the crepes would be yummy too!

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  2. Yummy, we love these and I make them at least once a month they look great! Mine are always with raspberry will try the banana! thanks for posting.

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  3. Nutella crepes SO remind me of Paris!! I just bought a jar in anticipation of making them some Saturday morning, and your recipe is the one I will use! Love the blog, I'll definitely follow it! I write a little about French food, check out my blog at http://food-hound.blogspot.com :)

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  4. We have always been big fans of crepes, and fill them with all kinds of things. Haven't thought of nutella before, thinking I have been hiding under a rock and using my nutella brain. Thanks for a great idea though!

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  5. Delicious crepes
    Thanks for the add
    Hear from you soon

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  6. These crepes look SO amazing and easy! I've been looking to try different crepe recipes and yours have given me another option. Thanks for sharing!

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  7. I am going to make crepes with nutella this weekend for sure!

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