Chocolaty Strawberry Finger Cr�pes 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, pur�e 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 cr�pe 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 cr�pe onto plate lined with parchment or waxed paper.
Repeat until batter is gone, separating each cr�pe with paper.
Spread each cr�pe 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.
Servings: 12
Serving size: 2 cr�pes
Recipe from Razzle Dazzle Recipes
http://www.razzledazzlerecipes.com
All graphics from Simply Debbie's