Seeing as we are having an amazing summer so far, we need to get some cracking desserts on the go too.
Enter The Raspberry and Nutella Crepe!
Sweet, easy and so flipping good you’ll wish you’d made a second batch. Plus, for such a quick and easy pudding they look quite impressive if you are serving them for friends and not just scoffing them all yourself…
So, what do you need? Well, the obvious part, some raspberries and nutella. I absolutely adored nutella growing up (read: still love the stuff) and I really hope I never feel to old to enjoy it.
For the crepe mixture, I used Nigella’s crepe recipe which worked a treat. However, I have it on good authority that two cups of milk, two cups of plain flour and two eggs works well too.
For Nigella’s recipe you’ll need:
- your chosen pancake pan, flipping device and a ladle
- 30 grams unsalted butter melted (plus more for frying)
- 150 grams plain flour
- 325 ml milk
- 1 large egg
As this doesn’t take long, first thing to do is get your pan on the heat. I use a proper pancake gridle (oooh la la), one that looks like this, but a normal, shallow frying pan will work too. Even though mine is probably now well seasoned and has built up a good non stick coat, I still wipe a very teeny, tiny amount of oil over the surface. Just blot some oil on a piece of kitchen roll and wipe across the surface of the pan before putting it on the heat. Top tip, use oil in your pan, not butter – the crepes are less likely to stick.
Melt the butter and put it aside – a quick 30 seconds in the microwave will do the job. Then, put the flour in a bowl, and whisk in the egg and milk. Once the butter has cooled a little, whisk that in too. The mixture should now be slightly thicker than single cream.
Ok…it’s crepe time, grab your ladle and take a deep breath! Pop about 3/4 of a ladle full of mixture into the pan. Either swirl the batter round in the pan by picking it up using the handle, or use the ladle to spread the mixture out – small, circular motions pushing the ladle into the mixture on the pan, starting in the middle and getting bigger, will give you a good crepe shape.
Leave the crepe to cook for a minute or so and do a decent, dramatic flip when you start to see bubbles appearing…
Once flipped (hopefully in the pan and not on the floor) cook the crepe on the other side for another minute or so, then take off the heat. This amount of batter will give you 6-8 crepes, I always discount the first one or two, and my last couple are always the best in shape, size and colour.
And onto the main event – the filling. So easy and yummy! Spoon half a teaspoon of nutella on the crepe, sprinkle a few raspberries and roll. Repeat.
Drizzle a little nutella over the rolled crepes and for a final touch, sieve a tiny bit of a icing sugar over the whole lot. Top tip number 2 – pop a little nutella in the microwave for 30 seconds to loosen it up for drizzling.
Now, simply serve us a watch them disappear!