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| picture from discoviaggi.it |
The nutella is always good, is a sweet temptation savored alone or as an additional ingredient in cakes or puddings.
The crepes are fast and simple and as snack is always very welcome, I prepare with Nutella and coconut, lemon custard with fresh strawberries, chocolate cream with rum raisins and more.
So off to the imagination ..
Ingredients
16.91 fl.oz (500 ml) milk
7.5 oz. (200g) flour
3 eggs
3 tablespoons of sugar
1 teaspoon of vanilla extract
a pinch of salt
nutella
Place in a bowl the flour, a pinch of salt, vanilla, sugar and eggs and add milk gradually.
Work the compound (you can also use a blender) until it will be smooth and without any lumps.
Cover the batter and let rest for half an hour in the fridge.
Put on the stove to heat a crepe pan, let melt a small knob of butter, and when it is hot pour a ladleful of batter in center of pan and then trying to distribute it across the surface;
Cook for a minute, turn the crepe (it should come off easily) and cook another minute.
Remove from the skillet and repeat for the other crepes.
Stuff the crepes while still hot with nutella, fold it back on it self twice, and cover with icing sugar.
I also use this dough to prepare savory crepes, then delete sugar and add half a teaspoon of salt.
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