Nutella crepes
| Recipe By: | Fritz Brand |
Ingredients
- 450 g Flour
- 2 cups cold water
- 4 egg
- 3 Tbsp sunflower oil
- salt
- 2 tsp baking powder
- 8 Tbsp nutella, chilled for 2 hours
- whipped cream, to serve
- diced/crushed nuts (your choice)
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Cooking Instructions
Preparing the batter:
Sift the flour, salt and baking powder into a mixing bowl. Add the eggs, water and oil and mix well using a whisk. For best results let the mixture rest in the fridge for a few hours, but it can be used right away.
The consistency of the batter will vary depending on the flour, size of eggs etc so you'll have to adjust it somewhat. It shouldn't be too thick, just a bit thicker than heavy cream. To loosen up the mixture add a bit of water. To thicken it, add a tablespoon of flour.
Making the Crêpes:
Place a medium size non stick frying pan on medium-high heat.Once the pan is nice and hot, take a ladle of crêpe batter and pour it into the pan, immediately swirl the pan around to cover the surface. Don't use too much of the batter, you want a nice thin layer.
Once the crêpe starts forming bubbles on top, it's just about ready to turn, should be a minute or so.
Using a spatula (or if you are adventurous a flick of the wrist) turn the crêpe over and cook the other side.
If you find the crêpes sticking to the pan a bit, scrunch up some kitchen towel, dip it in sunflower oil and wipe the pan with it. You don't want beads of oil on the pan, just a light layer.
Finishing and serving:
When your crêpe is ready, pop it onto a dinner plate. Cover one half in Nutella using a tablespoon to spread it. Add a few spots of whipped cream and sprinkle with nuts.
Fold the crêpe in half, and then in half again so you end up with a triangle of sorts. Garnish with some more whipped cream, nuts and Nutella.
Serve and enjoy.