Nutella Crepes Recipe 3 Ways To Fold Them Food

NUTELLA CREPES RECIPE & 3 WAYS TO FOLD THEM

Steps:

• To make with a blender or a mixer: To a blender or a mixer add 6 eggs, 1 Tbsp sugar, 1 tsp salt & 1½ cups flour. Turn on high and let it blend until combined.
• Through the top opening in the lid slowly add 4cups milk until the batter is of homogeneous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed.
• Lastly, add 1/4 cup oil and whiz for about 30 seconds. At this point, the batter can be used right away, or put in the fridge and used the next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
• To make with a whisk and a bowl: add 6 eggs, 1 Tbsp sugar, 1 tsp salt & 1½ cups flour to a large bowl and whisk until thick batter forms. Slowly add the milk about ½ cup at a time, whisking each time to form a smooth, clump-free batter before adding more milk. Once all milk has been added, pour in 1/4 cup melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.
• Using nonstick skillet: Thoroughly heat a nonstick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45-degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepe will be too thick. You want to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have, just continue pouring about the same amount.
• When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of them in the above manner.
• Using a regular skillet: If you do not have a nonstick skillet, heat your regular skillet thoroughly on medium-high heat. Using a pastry brush, brush the bottom with oil. Add the batter in an above-described manner and continue cooking the same way as you would with a nonstick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the batter over medium heat.
• * Tip: if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.
• Hexagon Overlapping Fold - spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating an overlap with each fold.
• Tuck & Roll Crepe - Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.
• Crepe Suzette Style Fold - Spread filling all over the crepe. Fold the crepe in half. Now fold it in half one more time. You can leave it as is, or fold it in half one more time.

NUTELLA CREPES

Steps:

• Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
• Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
• After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
• Using a butter knife or offset spatula, spread 2-3 tablespoons nutella into each crepe. Fold or roll up and top with powdered sugar. Serve with sliced fresh strawberries.

NUTELLA CREPES

Steps:

• 1. In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. The residual heat will make the butter a little more brown, so err on the side of golden brown versus dark before you turn off the heat.
• 2. In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined. Add the flour and whisk until smooth. Slowly pour the browned butter into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps.
• 3. Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. Using a 1/3-cup measure, scoop the batter and pour it into the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan- the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula to lift up the edge of the crepe and flip the crepe over. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it.
• 4. Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings.