Sunday, November 14, 2010

Nutella Crepes

I have been looking at my pictures from Paris and remembered how much I loved those nutella crepes I ate everyday, you can add strawberries, or any fruit, I like it best with nutella and coconut
1 1/4 cups milk
2 eggs
1 Tbsp. butter, melted, or canola oil
3/4 cup all-purpose flour
1 tsp. sugar
pinch salt
extra oil, butter or nonstick spray for cooking with
Pulse the milk, eggs and butter in a blender until foamy or whisk until well blended; add the remaining ingredients and pulse or whisk until smooth. Let the batter sit for half an hour.
When ready to cook, preheat a large skillet or griddle and brush it with butter or oil or spray it with nonstick spray. Pour about a quarter cup onto the skillet and tilt it around so that it runs into a circle. Cook until the top loses its gloss, which should only take a minute or two, then flip. The bottom should be golden. Cook the other side for about 30 seconds and then slide out onto a plate. Keep warm in a 250F oven or serve right away spread with butter, sugar and cinnamon, jam or Nutella, and folded or rolled up.
Makes about 12 crepes.