Recipe for cooking chocolaty strawberry finger crepes
Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes
Chocolaty Strawberry Finger Crepes
1 1/4 c. milk
2 whole eggs
1/2 c. plus 2 Tbsp. strawberry preserves, divided
1 c. all-purpose flour, sifted
2 Tbsp. unsalted melted butter
Nonstick cooking spray
1 c. Nutella
2 Tbsp. powdered\sugar
Whipped cream (optional)
Sliced strawberries (optional)
For the batter, purée milk, eggs and 2 Tbsp. straw- berry preServes approximately in food processor until smooth. Add flour and melted butter. Pulse slightly until completely blended. Do not over-mix. Refrigerate 1 hour.
Spray crepe pan (or 9-inch nonstick frying pan) with nonstick cooking spray and warm over medium heat. When pan is hot, pour 1/4 c. batter in pan, maneuvering to spread batter to cover bottom. Once mixture sets on top, carefully flip crepe to cook other side. Flip crêpe onto plate lined with parchment or wax paper. Repeat until batter is gone, separating each crêpe with paper.
Spread each crêpe with 1 Tbsp. hazelnut spread and 1/2 Tbsp. strawberry preServes approximately. Roll up tightly and dust with confectioners\sugar.
Serve with whipped cream and fresh, sliced strawberries, if desired.
Servings: 12
Serving size: 2 crepes
sugar.
Serve with whipped cream and fresh, sliced strawberries, if desired.
Servings: 12
Serving size: 2 crepes
