Chocolaty Strawberry Finger Crêpes Recipe
1 1/4 C. milk
2 whole eggs
1/2 C. + 2 T. strawberry preserves, divided
1 C. all-purpose flour, sifted
2 T. unsalted butter, melted
Nonstick cooking spray
1 C. Nutella hazelnut spread
2 T. confectioners sugar
Whipped cream, sliced strawberries, optional
For the batter, purée milk, eggs and 2 tablespoons straw- berry preserves in food processor until smooth. Add flour and melted butter. Pulse slightly until completely blended. Do not overmix. Refrigerate 1 hour.
Spray crêpe pan (or 9-inch nonstick frying pan) with nonstick cooking spray and warm over medium heat. When pan is hot, pour 1/4 cup 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 waxed paper. Repeat until batter is gone, separating each crêpe with paper.
Spread each crêpe with 1 tablespoon hazelnut spread and 1/2 tablespoon strawberry preserves. Roll up tightly and dust with confectioners sugar. Serve with whipped cream and fresh, sliced strawberries, if desired.
Serving size: 2 crêpes
Recipe from Razzle Dazzle Recipes
All graphics from Simply Debbie's