NUTELLA BERRY CREPES
These
nutella berry crepes are a foolproof recipe for blender crepes stuffed with
nutella and fresh berries. Crepe recipe adapted from Martha Stewart.
Course Breakfast,
Brunch, Dessert
Cuisine American
Keyword nutella
crepes
Prep Time 15 minutes
Cook Time 20 minutes
Total
Time 35 minutes
Calories 359 kcal
Author Dinner
at the Zoo
Ingredients
·
1 cup all-purpose
flour
·
1 tablespoon granulated
sugar
·
1/4 teaspoon kosher
salt
·
1
1/2 cups milk (I used 1%)
·
4 large
eggs
·
3 tablespoons unsalted
butter melted + more for pan
·
3/4 cup nutella
·
1
1/2 cups mixed berries
·
3/4 cup whipped
cream or whipped topping
·
optional
garnish: fresh mint
Instructions
1. Pour flour, sugar, salt, milk, eggs, and 3
tablespoons melted butter into a blender.
2.
Puree
until mixture is smooth, about 30 seconds. Let batter sit for 15 minutes before
you use it.
3. Heat a 12-inch nonstick skillet on medium
heat. Lightly coat with additional butter. Add scant 1/3 cup batter and swirl
to completely cover bottom of skillet. Cook until underside of crepe is golden
brown, 2-3 minutes.
4.
Loosen
edge of crepe with a spatula, then with your fingertips, quickly flip. Cook 1
minute more. Slide crepe out of skillet and repeat with remaining batter.
5. Spread 1 1/2 tablespoons of nutella over
each crepe and add a sprinkling of berries. Fold each crepe into a triangle.
Top with a dollop of whipped cream and serve immediately. Garnish with mint if
desired.
Recipe
Notes
Make Ahead: The crepe
batter can be made earlier in the day and stored in the fridge. Mix it well
before use.
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