Nutella Crepes
Nutella Crepes from Jeffrey Saad
- 2 eggs
- 1 egg yolk
- 1 cup milk
- 1/2 cup water
- pinch salt
- 1.5 ounces butter melted
- 1 tsp sugar
- dash of vanilla
- 1 cup all-purpose flour
- extra butter to cook with
- Nutella
- Powdered Sugar for garnish
Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla and melted butter in a blender and pulse until foamy add flour and pulse until smooth. Let the batter sit for an hour.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate. Keep warm in a 250F oven or serve right away spread with Nutella, roll and sprinkle with powdered sugar.
Makes about 12 large or 16 small crepes.