Nutella Crepes with Peaches & Raspberry Sauce

I've always preferred crepes over omelettes, especially for breakfasts, but after watching Alton Brown's Good Eats episode featuring Crepes, I have to say I've become a fan! These Nutella Crepes are particularly special as they have hazelnut-flavored Nutella, one of my favorite indulgences! Seriously, there's no way someone could refuse a helping of Nutella; creamy, chocalatey, nutty, gooey, velvety, sweet & tasty, I could go on describing this spread, and Crepes are a wonderful way to enjoy the goodness of this special blend. This is my second heist with crepes, the first one not being good enough to post:). But I think I've mastered it now, thanks to Alton's tips and a tried-and-tested recipe. These beautiful crepes filled with Nutella, then topped with raspberry sauce, and served with some fresh seasonal fruits on the side, are perfect to enjoy as breakfast or brunch, or even as an easy dessert!

I always used to think that Crepes are very difficult to make, and its easier to stick with pancakes. but after seeing Mike's Mango Nutella Crepes, and reading his excellent tips, I was inspired to try these myself. A colleague at work had shared her mom's perfect crepe recipe with me, so I was all geared up to give crepe-making a shot! Unfortunately, my first experience was not so exciting! But, Alton Brown's expert advice once again got me going. I changed Mike's recipe just a little to use some water in place of milk. I served my crepes with some fresh peaches and raspberry sauce, and now I have to say I'm no longer afraid of making Crepes! Thanks Mike, and thanks Mr.Brown, wherever you are!

Ingredients
Makes about 6-8 crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbsp melted butter
butter - for coating the pan

Filling & Garnish
Nutella - for filling
Raspberry sauce - to drizzle on the top
Seasonal Fruits - sliced (I used Peaches)
Powdered sugar - for dusting

Method
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
Note: The batter can be kept for up to 48 hours.

Now warm up your pan (a 7 or 8 inch skillet works the best) to about medium-high heat, giving it a few minutes to ensure it reaches a steady temperature. Melt down a knob of butter and swirl it around to coat the surface of the pan.

Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board(or any flat surface), and allow to cool slightly.

Continue until all the crepes are done. Wipe the inside of your pan clean with a paper towel after each crepe, and butter the pan for the next one.

Assembling the Crepes
Spread a generous layer of Nutella on each crepe. You can even add some chopped fruits inside the crepe. Then fold it once in half, then again in half to form a triangle.

Transfer your crepe to a serving plate. Drizzle with some raspberry sauce, and serve with some sliced fruit like Mangoes, Peaches or Strawberries.

These Nutella Crepes are perfectly delicious with coffee for breakfast. To serve these as desserts, top with some ice-cream of whipped cream!

Related Recipes:
Wholegrain Blueberry Pancakes
Mango Streusel Cake
Cranberry Orange & Pecan Bread

Related Tags
fruits, desserts, breakfast-recipes, nuts