NUTELLA CREPES (makes 24)

nothing comes close to this divine treat..

The “pancakes” I grew up eating in Ireland, are known as crepes in the United States (also in France of course!). We ate them served with a sprinkle of granulated sugar and a squeeze of fresh lemon juice.

crepe with lemon and sugar – the only way I ever ate “pancakes” growing up

But they can also be filled with savory things such as…

Mushroom Cream & chicken Crepe

And Sweet things…(and the sweet thing I promised to give the recipe for, when I wrote about my 3-day stint in NYC and tried Nutella-Filled Crepes – press THIS to read about it!)

Our Nutella Crepe!

After trying these crepes in Mario Batali and Lidia Bastianich’s Italian market, Eataly, I asked myself, “How hard could this be??” The answer of course is that if I can make them, then so can you!

Here is the recipe for these deliciously addictive crepes.

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Crepe Recipe (makes 24)

1 3/4 cups all-purpose flour

Pinch of salt

2 egg

2 1/2 cups milk

2 tbsp. melted butter

Neutral oil for frying (grapeseed, safflower)

Nutella for filling (2 tbs per crepe approx)

Method:

Place all ingredients for crepes into a bowl

Whisk until well-blended. Set aside for a 1/2 hour (or can be left in the fridge for up to two days)

Put heavy pan on medium heat and lightly grease with oil (Use safflower, canola or grapeseed oil) Put 2 tbls of batter into pan and swirl around to coat the bottom of the pan in a thin-film of batter. Fry crepes for 2 to 3 minutes per side.

Drizzle Nutella onto crepe while it is on the pan. 2 tbls is a good amount but drizzle as much or as little as you like!

Fold the crepe in half and then fold again

EAT right from the pan!