Strawberry and Nutella Crepes

Having recently obtained a large jar of French Nutella (thanks to some generous friends who visited Paris last month), I decided it was time to make my own crepes! Nutella pairs exquisitely with most fruits, but Nutella and strawberries belong together- culinary soul mates, if you will! (You might notice in the first photograph that I snuck some banana slices into mine as well.) This recipe makes a very good sweet/dessert style crepe. If you are going to stuff it with savory fillings, just omit the sugar. I made half the batch with all-purpose flour and the other half with white whole wheat flour. Both were excellent. Because crepes have such little flour in them, using whole wheat does not significantly change the texture. White flour is ideal for the dessert crepe, but for breakfast or a savory dish I'll definitely go with the whole wheat to provide something more substantial. Topped with real whipped cream and a dusting of powdered sugar, these crepes were a delightful dinner treat!

INGREDIENTS

Crepes:

4 eggs, lightly beaten

1 1/3 cups milk

2 Tbsp. butter, melted

1 cup flour (all-purpose or white whole wheat)

2 Tbsp. sugar

1/4 tsp. salt

Toppings:

Nutella

fresh strawberries, rinsed and sliced

real whipped cream

powdered sugar, for dusting

DIRECTIONS

1. In large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth.

2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil. Using a serving spoon or small ladle, spoon about 1/4 cup crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Serves 4.

(Adapted from All Recipes)