Crepes are so thin and delicate, you won't feel 20 pounds heavier after you eat it! Plus, you can fill it with whatever filling you like - savory or sweet. In this recipe, we filled our classic French crepes with Nutella, a hazelnut spread that is uber popular in France. Bon Appétit!
Ingredients:
4 eggs
1 cup of reduced fat milk
1/2 cup of all-purpose flour
2 tablespoons of sugar
1/8 teaspoon of sea salt
3 tablespoons of unsalted butter, cut into 12 cubes
1/2 teaspoon of pure vanilla extract
8 tablespoons of Nutella
Powered sugar for garnish
1 cup of strawberries
2 bananas
1 cup of raspberries
Whipped cream:
1/2 cup of heavy whipping cream
3 teaspoons of powdered sugar
Kitchen Essentials:
KitchenAid stand mixer and whisk or large bowl with a whisk
Nonstick skillet
Measuring cups and spoons
Rubber flat spatula
Pastry bag (for the whipped cream)
Serving platter
Directions:
In a KitchenAid stand mixer with a whisk attachment, add the eggs, milk, flour, sugar, and salt. Mix until the mixture forms a smooth batter. Preheat a medium nonstick skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt and swirl the pan to form an even layer of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using rubber spatula, carefully flip the crepe over. Cook for another minute and place the crepe on a flat surface. Repeat this process with the remaining butter and batter. Place the Nutella in the middle of the crepe, forming a straight line. Then fold the crepe in half and begin to roll into a tube shape.
For the whipped cream: In a Kitchen Aid stand mixer with whisk attachment, beat the heavy cream until it forms soft peaks. Add the powdered sugar. Continue to beat until the cream holds stiff peaks. With a spatula, fill a pastry bag with the whipped cream and create any design you desire.
Transfer the crepes to a serving platter and sprinkle with powered sugar. Serve with whipped cream and fresh fruits.
Yummy!
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