I have had this recipe set aside to try for several months. I put them on my menu as soon as I got home from the crepe making Bridal Shower that I hosted in Odessa. Making crepes were a lot easier than I thought. The dessert crepes were my favorite part on the meal so I decided to post dessert first!!
Makes 8 crepes:
3/4 cups milk
1/2 cup flour
3/4 tsp sugar
pinch of salt
olive oil (the original recipe said butter that is why it is in the photo. At the crepe making party we had in Odessa our instructor told us that as long as you have a non-stick pan you can use a bit of olive oil, and it is much healthier!)
Whisk together milk and eggs.
Sift in flour, sugar and salt.
Refrigerate for 1 hour.
For the dessert ones:
whipping cream (1/2 cup)
2 Tbsp sugar
raspberries (or any other berry you like)
Heat a non-stick pan (I had to go buy one) on medium heat. Drizzle about 1 tsp of olive oil in the pan.
Pour about 3 Tbsp of batter in the middle of the pan. Lift the pan and rotate around in circles to spread the batter into a circle. This took several tries to get it looking good!
Let it cook for about 30 seconds (it will begin to bubble underneath).
It will easily turn over. Cook for about 20 seconds on the other side. Remove and set on a plate. Repeat for about 8 times.
I think I made 7 crepes out of this amount of batter. I used 4 for my dinner crepes (recipe coming next post) and 3 for dessert crepes.
Beat the whipping cream and sugar on high until thick and fluffy.
Spread some whipped cream down the middle of a crepe.
Then spread nutella down the crepe and top with raspberries.
Roll up and enjoy with an extra dollop of whipped cream!