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Raspberry Crepes with Nocciolata

Scale

Ingredients

  • 1 cup all-purpose flour
  • 1 cup of milk
  • 1/2 cup of water, lukewarm
  • 4 large eggs
  • 1/4 cup of butter (1/2 a stick)
  • 1/4 teaspoon of salt
  • 3 tablespoons of sugar
  • Toppings: 1 teaspoon of Nocciolata and a few pieces of fruit per crepe

Instructions

  1. Put all of your ingredients (minus the toppings) into a blender or food processor and blend until creamy smooth.
  2. Cover and let sit for at least 30 minutes (or even overnight).
  3. Over medium heat, grease your pan and let it warm up.
  4. Once heated up, take the pan off of the heat and pour in ~1/4 cup of the batter, or enough to cover the whole bottom of the pan with a thin layer. Tilt and rotate the pan around a few times to make sure that the batter is evenly distributed. Return pan to the heated stove.
  5. Cook for about 3 minutes on each side.
  6. Spread a thin layer of Nocciolata/ Nutella on each warm crepe and top with fruit.
  7. ENJOY!

Notes

Recipe adapted (barely) from: the Joy of Cooking cookbook

Find it online: https://foodwithfeeling.com/raspberry-crepes-with-nocciolata/