Tuesday, October 21, 2014

Fresh Berry and Nutella Crepes

Recipe makes 12 crepes
  • 1/2 cup cold water
  • 1/2 cup whole milk
  • 3 eggs
  • 3 Tble. butter, melted
  • 2 tea. sugar
  • 3/4 cup AP flour, sifted
  • 1/2 tea. kosher salt
  • 8 oz. cream cheese, softened
  • 1 Tble. fresh lemon juice
  • 1 tea. fresh lemon zest
  • 1/2 tea. rum extract
  • 1 cup heavy cream, whipped until stiff peaks form
  • ¾ cup Nutella
  • 4+ cups fresh berries
  1. In a blender, blend eggs, sugar, melted butter, milk, cold water, flour and salt until smooth
  2. Heat a non-stick skillet over medium heat. Ladle about 3 oz. the batter into the pan, tilt the pan to spread the batter as thinly as possible. Cook for several minutes until the batter thickens in the middle of the pan. With a heat resistant plastic spatula flip the crepe over and cook until the edges curl slightly. You may cook until lightly browned if desired.
  3. Turn over a small saucer, layer the cooked crepes flat around the saucer to cool.
  4. Blend the cream cheese, Nutella, lemon juice, lemon zest, and rum extract with an electric mixer until smooth. Remove mixture from mixer and hand fold in the whipped cream. (reserve some whipped cream for garnish)
  5. To serve, fill crepes with cream cheese and Nutella mix and fresh berries. Garnish with Whipped cream, berries and fresh mint.