Crepes with Nutella, strawberries and ricotta!

-Simple recipe, fast, fun and gourmet.

-Simply create a light, thin, liquidity batter. Just like pancake mix but with more milk and or water. We use 1 cup flour, 1 teaspoon baking powder, pinch of salt, 1 egg, and 1/3 cup water, 1/3 cup milk, one drop real vanilla extract. First mix egg and liquids. Then add flour and stir, add water if too thick, consistency should be like egg nog.
-Heat skillet to medium low heat, coat with non stick spray or because this is an Italian version of a crepe use a little extra virgin olive oil, add a little butter. And then add one scoop of batter, then immediately lift the pan and make a circular motion in an attempt to spread the batter evenly, and in a near perfectly thin circle over the pan, then return to heat quickly. Cook1 minute, then turn over and cook 30 seconds for each crepe.
-Spread Nutella (Italian chocolate hazelnut spread) evenly on crepe, then spread thin layer of fresh ricotta, and add a a layer of neatly sliced strawberries positions in rows like a fanned deck of cards alone half the crepe. Then fold crepe add mint and a fanned strawberry for decoration and serve immediately.
-Pairing note: Wine pair suggestion includes a light bubbly, slightly sweet, white wine such as Prosecco or Champagne.


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