Sunday, June 13, 2010

Raspberry Nutella Hazelnut Crepe Recipe

I absolutely love raspberries, and when I saw these babies in the market, I had all I could do not to eat them before making something with them, or find a recipe worthy of them....well this was the one for sure~ Not only did I get to experience the fabulous freshness of fresh raspberries but Nutella in a crepe.......this was so worth the sacrifice of not eating the whole sweet container. This is the second time I bought raspberries this month that didn't make it to a recipe! This time I had to give in! (smile)

Dessert or breakfast these our one favorite filling combo for anytime of the day, anywhere. I stocked up on Nutella and Hazelnuts for the summer months. A quick easy delicious recipe that anyone that loves these flavors will enjoy all year long. But since raspberries are in abundance here right now, I couldn't resist these today for our breakfast, brunch!

The Nutella spread so easily on these cooled crepes. Easy to fold over, a little cream add the raspberries or any fruit you like and there you have a perfect breakfast crepe or dessert for later. Who could resist?

The hazelnuts dress this up as the perfect garnish.

These didn't last long and made around 12 with this recipe.

Don't worry if the first few aren't perfect, they will still roll up and fold over easy, they taste great and noone can see those mistakes, the perfect dessert that's goof proof.

I cook them in a non stick pan with a little butter, and flip them with a large spatula. The first one usually gives me a little trouble if you don't have it coated well enough...this time I was lucky there were none that stuck to the pan or riped apart! So keep the pan greased well!

Breakfast or Dessert Crepe Batter
3/4 cups of flour plus one tablespoon
2 extra large eggs
1 cup milk
1/2 teaspoon vanilla
3 tablespoon of superfine sugar
pinch of salt
butter to coat pan around 6 tablespoons
1 jar of Nutella
fresh raspberries
canned whipped cream

In a large bowl add flour, salt, sugar and eggs. Slowly add two or three tablespoon of the milk a little at a time to moisten to the flour and stir fast so no lumps will occur, once thick and smooth add the rest of the milk and vanilla, if it doesn't pour out thin and smoothly add more milk.

Heat a small 8 inch in diameter non stick pan. Melt a tablespoon of butter. Add approximately 3 tablespoons of crepe batter per crepe. Cook until golden on one side this takes about 3 minutes should be dry looking on top. Flip. Cook one more minute. Flip onto plate lined with wax paper. As you make these, stack with wax paper between each one.

On a cooled crepe, spread Nutella on the inside. Fold into triangles. Top with whipped cream and raspberries, serve immediately. Leftover crepes can be stored in the refrigerator for up to three days or frozen for months.Be creative with your fillings, you can use puddings, strawberries, chocolate sauce, banana's, coconut and cream. The possibilities are endless. I have actually filled them with cooked spinach and feta, broccoli and ricotta with cheeses... the skies the limit with your creative juices flowing...
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