| Recipes |
| Sweet Nutella Crepes |
Ingredients Needed:
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| Directions: Mix all ingredients in food processor or blender until smooth, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, up to 2 days. Gently stir batter if ingredients have separated. Heat 7 to 8 inch crepe pan or heavy skillet over med. high heat. Lightly brush pan with butter, which should sizzle when it hits the pan. Pour 3 T. (use a ¼ c. measure just over half full) batter into pan. Tilt the buttered and heated crepe pan just slightly to the left and begin pouring in the batter. As you continue to pour batter in a slow, steady stream, twirl the pan slowly counter-clockwise until the crepe is formed. Cook until spotty brown on each side. To flip the crepe, loosen edge with spatula and, with fingertips on topside, slide it toward you until you can grab edge and flip. Drizzle Nutella over top of crepe, flip one side over into half moon shape. Flip the half moon over and fold into triangle. Remove onto plate, drizzle more Nutella, add whip cream and powdered sugar for garnish. Enjoy! |
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