Berry Nutella Crepes
1 ¼ cup of milk
1 Cup of all purpose flour
1 TBS granulated sugar
1 TBS of vanilla extract
1 TBS Hershey's cocoa powder
1/4 ts salt
Now all these ingredients is just what I use. You don’t have to use all the fruit. If you don’t like strawberries, so be it. Leave it out.
First you will want to mix all the dry ingredients together in a medium bowl: flour, granulated sugar, salt, and cocoa powder.
Set that bowl aside and grab another. We need to mix the wet ingredients: eggs or egg whites, milk and vanilla extract.
Everything should be mixed thoroughly with no clumps in the dry ingredients. Next, sift the dry ingredients into the wet mixture. Using a whisk, blend the ingredients together until smooth.
Now you can either immediately start making the best crepes ever or refrigerate the mix overnight for thicker crepes. I've not found a large difference in immediate or overnight so do with it what you will.
The eye of your stove should be about a medium setting or just under, never higher. Grab a skillet about 7-10 inches in diameter and make sure it’s warm before you begin cooking.
Using a TBS pour 3 TBS of the mixture in the center of the pan and immediately maneuver the skillet in circles so the mix will coat the bottom. Try not to run it up the sides just on the bottom of the pan. DO NOT USE BUTTER OR COOKING SPRAY. It isn’t needed it will burn the crepes.
It will need to cook for merely 30 sec to 1 minute depending on your stove. Don’t leave it unattended. It will burn. The edges will lift from the bottom of the pan when it is done and this is your queue to flip it over for approximately another 10-15 seconds.
Once it’s fully cooked it will slide right from the pan to a plate. Grab the Nutella and whipped cream!
In the center of the crepe use a knife or spoon or whatever you have to lay a hefty amount of whipped cream down the center of the crepe. If you’re using spray whipped cream all the better!
You should just have the one line of whipped cream down the center. The Nutella will need to be spread on only one side of the whipped cream. Doesn’t matter, just choose one. Spread it all over the one side of the crepe to the edge.
Slice your banana and place several pieces flat on the whipped cream portion. Slice your strawberries and do the same; overlapping the bananas. Then drop some blueberries next to the bananas and strawberries.
The strawberry glaze is optional. My family enjoys it but you don’t have to use it. If you do, after cutting the tip of the bag off spread a single line of glaze overtop the fruit.
Sprinkle some chopped pecans over the fruit and glaze.
Time to close this bad boy up! The side of the crepe that does not have the Nutella on it needs to be rolled over the fruit then take the other side with the Nutella and roll it over the top. The Nutella is sticky enough to keep the crepe from reopening. Instant seal!
You’ll need to use a sifter for the powdered sugar. If you don’t have one, think about getting one, they’re amazing! But you can always just use a spoon. Sift some over the closed crepe and sprinkle just a few more pecans for garnish.
Take the chocolate syrup and lightly pour some over the finished crepe(s).
Ta Da! You now have the perfect crepe that will have people begging for more! Let me know how it worked out for you. Good Luck!