Nutella Stuffed Crepes & 3 Ways to Fold Them

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 Nutella

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Butter or oil

• Nuts & Seeds

  • 1 Almond flakes, Toasted

• Dairy

  • 4 cups Milk

• Other

  • Non stick pan
  • Rubber spatula

Found on letthebakingbeginblog.com

Ingredients

• 6 large eggs
• 1 tsp salt
• 1 Tbsp sugar
• 1½ cups all purpose flour
• 4 cups milk
• ¼ cup melted butter or oil
• Nutella
• Toasted Almond Flakes
• Non stick pan
• Rubber spatula

Directions

• To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
• To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about ½ cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.
• Using non stick skillet - thoroughly heat a non stick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45 degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepes will be too thick. You wan to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have just continue pouring about the same amount. When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of the crepes in the above manner.
• Using a regular skillet - If you do not have a non stick skillet, heat your regular skillet thoroughly on medium high heat. Using a pastry brush, brush the bottom with oil. Add the batter in the above described manner and continue cooking the same way as you would with a non stick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the crepes over medium heat.
• *Tip – if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.
• Hexagon Overlapping Fold – spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating overlap with each fold.
• Tuck & Roll Crepe - Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.
• Crepe Suzette Style Fold - Spread filling all over the crepe. Fold the crepe in half. Now fold it in half one more time. You can leave it as is, or fold it in half one more time.