Friday, July 8, 2005

Nutella Crepes

Yesterday I combined quality testing for blintzes (crepes) for the cookbook, with my new obsession for Nutella. And I got to use one of my favourite kitchen appliances – my Salton electric crepe maker in the process. Crepes always come out thin and evenly round. What more can a girl ask for!

This is a simple recipe and a great way to avoid having lumps in your batter.



Makes about 1 dozen crepes

Ingredients:
3 eggs
1 cup cold water
½ tsp salt
2 tbsp vegetable oil
1 cup flour

Filling:
½ jar Nutella

1. Combine the eggs, water, salt and oil in a blender on medium speed until well mixed. Then slowly add the flour in 2 batches on a low speed until there are no more lumps. Let the mixture sit in the blender for at least 30 minutes to get rid of the bubbles and gently stir. This eliminates having holes in your crepes.

2. If you’re using an electric crepe maker - some come with a pie plate-like container for dipping the pan into. If not, use a pie plate, it’s just as effective. Just dip the pan into the batter, making sure the entire pan gets covered with batter and quickly remove and turn upright. (It takes a bit of practice if you've never used one before, but don't give up - it's worth it once you get the hang of it). They usually have a little light that tells you when the crepe is ready, but the best way is to wait until you see the steam rise and the batter looks dry. Gently flip the crepe onto waxed paper to cool. You might need to use a rubber spatula around the edge to start the process. Between crepes, use a paper towel dipped in a little vegetable oil to rub around the edges so the crepes won't stick. Don’t stack the cooked crepes while they are hot or you will never be able to separate them.

3. If you are using a regular fry pan, go for a small one that is non-stick, (about 6-7” in diameter). Using a large serving spoon or small ladle pour the batter (about 3 tbsp) into the lightly oiled pan. Quickly rotate the pan so that the mixture covers the bottom completely and evenly before it has a chance to set. The crepe is ready when it looks dry. Turn onto waxed paper to cool.

4. Once the crepes are cool, heat the Nutella for about 25 seconds in the microwave – just enough to soften it a little so that it won’t tear the crepe when you spread the filling on it. Spread as close to the edges as you can. Then fold the crepe in half and in half again. (3-4 per person).

5. Garnish with some more Nutella, diluted with just a touch of water or cream, a little honey and add a scoop of your favourite ice cream. – What could be better?

3 comments:

J said...

oh my...that looks awesome. am a total nutella addict too - don't know if you've tried nigella lawson's nutella cake recipe in how to be a domestic goddess? truly a cake for the unrepentant ;)

Ruth said...

I haven't tried it, but now I will. Thanks for the tip.

Anonymous said...

definately try it with bananas - nutella and banana crepe was my Paris trip favorite ;-)