I have to admit I have always avoided making crepes. They are so delicate and thin that they seem like they would be really fussy to try to make. Turns out I was wrong about crepes. They are as easy to make as basic pancakes!
Crepes are a delightful treat to make when you want an extra special breakfast or brunch dish. They are a really versatile. You can fill them almost anything. Today I made a basic crepe recipe from my Ultimate Southern Living Cookbook and dressed them up with Nutella (a chocolate hazelnut spread usually sold in the peanut butter section of the grocery store), strawberries and sprinkle of powder sugar. Talk about delicious!!
This is a great recipe to surprise your sweetheart with on Valentine’s Day morning. You can make the crepes on Sunday and store them in the refrigerator until Tuesday morning. Give the crepes a quick reheat in the microwave then add the nutella, strawberries and a sprinkle of powdered sugar right before serving. Voila! Fancy special breakfast achieved!
Nutella Stuffed Crepes with Strawberries
- Basic Crepes (recipe below)
- powdered sugar (optional garnish)
Make 1 recipe of basic crepes.
Spread each crepe with Nutella. Fold the opposite sides over. Place crepes onto serving plates. Top with strawberries and a sprinkle of powdered sugar.
Prep: 5 minutes - Chill: 1 hour - Cook time: 1.5 – 2 minutes per crepe - Makes: 16 (6-inch) crepes
- 1 cup all purpose white flour
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 2 large eggs, well beaten
- 1 tablespoons butter, melted
- non-stick cooking spray
In a mixing bowl whisk together flour, salt, milk and beaten eggs until smooth. Stir in butter. Cover and chill for at least 1 hour.
Heat a 6-inch non-stick skillet on medium high heat. Spray pan with non-stick cooking spray.
Add 2 tablespoons of batter to the pan and turn quickly in all directions so that the batter evenly coats the bottom of the pan.
Cook for 1 minute flip crepe and cook for another 30 seconds -1 minute. Place cooked crepe on a plate . Repeat the process with the remaining batter.
Enjoy crepes immediately while warm or store in the refrigerator for up to 2 days or in the freezer for up to 3 months. To store crepes, stack crepes between sheets of wax paper and place into an airtight container of a ziplock bag in the refrigerator or freezer.
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