Nutella Crepes Food

NUTELLA CREPES

Steps:

• Place Batter ingredients in a blender. Pulse 10 times, or until smooth and lump free (I used my Vitamix - Pulse Button!❤️)
• Place Batter in fridge for 1 hour (Note 1).
• Heat a non stick skillet over medium high heat. Add 1/4 tsp butter and melt.
• Add 1/4 cup batter (Note 2) and quickly swirl to spread. Cook the first side for 1 minute or until there are light golden brown patches. Flip and cook the other side for 30 seconds.
• Slide out of the skillet onto a tray / board. Repeat with remaining crepes, overlapping them into the board. (Note 3)
• Spread Nutella onto crepe - as much as you want! Cover half the crepe with strawberry slices, then fold into half then into quarters. Transfer to plate. Sprinkle with icing sugar and serve with extra strawberries!

NUTELLA CREPES

Steps:

• Using a blender or immersion blender, whiz together the 4 eggs, 1 3/4 cups of whole milk, sugar, vanilla extract, and salt until everything has blended, about 10 seconds. Add in the flour and whiz until the batter is smooth, about 20 seconds. Pour in the unsalted butter and whiz until combined, about 10 seconds.
• Transfer the batter into a large bowl, with an opening sized so that you can easily use a 1/4 cup measuring cup to scoop up the batter. Allow the batter to sit for at least 5 minutes, but up to 24 hours. If resting the batter longer than 30 minutes, cover and transfer it to the refrigerator.
• When you are ready to make the crepes, remove the batter from the refrigerator and allow to sit for at least 10 minutes. Check the consistency of the batter. It should be the consistency of heavy cream. If the batter feels too thick, whisk in additional milk by the tablespoon, up to 1/2 cup more.
• Preheat a 10 or 12-inch skillet or crepe pan on medium to medium-high heat (I fluctuate between 6/9 and 7/9 on my stove setting). In a small bowl, melt about 2 tablespoons of butter. When the pan is hot, using a small silicone brush, brush on a thin layer of butter. Alternatively, melt and swirl the butter around the pan.
• Scoop on 1/4 of the crepe batter in the center of the pan. Quickly, using a crepe spreader, evenly spread the batter in a circular motion until the crepe is thin and the batter has reached the edge of the pan. You can also quickly swirl the pan around so the crepe batter spreads into a thin layer, but I don't always have success getting perfectly round crepes this way.
• Cook the crepe until the edges begin to dry and lift from the sides of the pan, and the bottom is golden brown, about 1 minute. Gently flip the crepe over using a spatula and smooth out any folds. Cook for an additional 20-30 seconds. Slide the crepe off the pan onto a plate to serve, or to a cooling rack if you are making more. You can stack on the crepes as they finish cooking.
• Repeat with remaining crepes, brushing butter on the pan each time before you pour on the crepe batter.

NUTELLA CREPES

Steps:

• Preheat oven to 400 degrees. Butter a small baking dish; set aside.
• Place 1 crepe on work surface; spread 1 heaping tablespoon Nutella over crepe. Fold in half and then into quarters; transfer to prepared baking dish. Repeat process with remaining crepes and Nutella, transferring to baking dish with first crepe. Drizzle crepes with melted butter.
• Transfer baking dish to oven and bake until golden brown and crisp, 10 to 15 minutes. Serve with confectioners' sugar.

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.

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.