Crêpes with Nutella
Published on 20 November 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Very simple, always delicious and popular with children and adults. Excellent with jam too.
INGREDIENTS FOR 8 CRÊPES
150 g flour
350 g milk
2 eggs
40 g butter (optional)
1 pinch salt
Nutella
I crack the eggs into a bowl and mix with a pinch of salt.
In another bowl, I whisk milk into the flour to make a batter.
I add the eggs to the batter.
I whisk out lumps. Add cooled melted butter if preferred; I omitted it, but choose as you like.
I strain the batter until smooth and velvety.
I cover with cling film and refrigerate for 1 hour.
I heat and lightly grease the small pan and add a small ladleful of batter.
Once golden on one side, I turn it.
I make all the crêpes.
I spread with Nutella, warming it gently in a bain-marie or microwave if needed.
I fold each crêpe into a triangle.
I dust with icing sugar.
INGREDIENTS FOR 8 CRÊPES
150 g flour
350 g milk
2 eggs
40 g butter (optional)
1 pinch salt
Nutella
I crack the eggs into a bowl and mix with a pinch of salt.
In another bowl, I whisk milk into the flour to make a batter.
I add the eggs to the batter.
I whisk out lumps. Add cooled melted butter if preferred; I omitted it, but choose as you like.
I strain the batter until smooth and velvety.
I cover with cling film and refrigerate for 1 hour.
I heat and lightly grease the small pan and add a small ladleful of batter.
Once golden on one side, I turn it.
I make all the crêpes.
I spread with Nutella, warming it gently in a bain-marie or microwave if needed.
I fold each crêpe into a triangle.
I dust with icing sugar.
Original source: https://incucinaconlilly.com/2014/11/20/crespelle-con-la-nutella/
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