Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to MissDaisy      

Recipe Categories:

    Crepes Supreme with Nutella

    Source of Recipe

    Adapted from the Gourmet Cookbook Vol. 1

    Recipe Introduction

    Crepes can be both savory or sweet. The following recipe will make delicious Nutella (a chocolate hazelnut spread) filled crepes. Any sweet filling will also work with this recipe including sweetened fresh fruit, jam, custard or Crepes Suzette. Crepes Suzette is another famous French dessert using orange juice, Grand Marnier and sugar.
    Nutella makes wonderful crepes.

    List of Ingredients

    * 1 1/8 cups flour
    * 1 tablespoon sugar
    * pinch salt
    * 3 eggs, beaten
    * 1 1/2 cups milk
    * 1 tablespoon butter, melted and cooled
    * 1 tablespoon brandy
    * Nutella


    1. Whisk together the flour, sugar and salt.
    2. In a separate bowl, beat together eggs and milk.
    3. Add the egg mixture to the dry ingredients.
    4. Stir until batter is smooth.
    5. Fold in melted butter and brandy.
    6. Let batter rest for 2 hours in the refrigerator.
    7. After the batter has rested 2 hours, heat a 5 to 6-inch round skillet or frying pan over medium-low to medium heat until very hot.
    8. Spray pan with nonstick cooking spray. Remove the pan from the flame and add a dab of butter. The butter should sizzle when it hits the pan. Quickly rotate the pan to distribute the butter.
    9. Add a tablespoon or two of batter. Quickly rotate the pan to cover the pan bottom with the crepe batter.

    10. Return the pan to the flame and cook until the top of the crepe looks dry and the underside is light golden.
    11. Flip the crepe and cook for a few seconds more. The underside does not need to be browned, but it should be dry. Some cooks omit this step, and if a cook decides to do this, make sure the top side of the crepe is thoroughly cooked. It will be dry and golden brown in spots.
    12. Immediately flip the crepe out of the pan and onto a plate.
    13. Stack the crepes between squares of waxed paper.
    14. Continue cooking until all the batter is used up.
    15. Crepes can be kept warm on a wire rack, placed on a baking sheet, and tucked inside a 250 degrees F oven.
    16. Lay a crepe on a dessert plate. Add a good spoonful of Nutella to the flat crepe. Roll up crepe into a cigar shape. Press crepe gently to evenly distribute the Nutella filling, if desired.
    17. Serve with a dollop of freshly whipped cream sweetened with a bit of sugar and flavored with vanilla or brandy, if desired.


    * You can make the crepe batter and chill in the refrigerator overnight. In the morning you can make fresh, hot crepes for breakfast or brunch.
    * If dexterous enough, cook crepes using two small pans. The process goes much faster.
    * Once the pan is thoroughly heated, the crepes will cook very quickly making a fast breakfast.
    * A Corningware Minuette 6-inch pan makes wonderful crepes. The ceramic pan is a bit slower to heat but has a high heat retention quality. Spray the pan with nonstick cooking spray to prevent the crepes from sticking.
    * If you use your fingertips to remove the crepe, or to flip it over, be sure to use care. You can be burned. Use a spatula to flip them over to be safe.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |