Crepe with Nutella
Raise your hand if you have never tried it at least once in your life! She, her majesty the Nutella crepe, a sin of gluttony that is really hard to resist as a snack or even as a midnight snack! I reveal how you can prepare soft crepes for all your friends (and keep some aside for you of course!) with a few simple tricks. The unmistakable scent of the thin and delicious pancake will spread through the kitchen and will be enriched with the generous Nutella filling: in short, it will be an irresistible temptation at any time of the day!
Ingredients
Medium eggs 3Flour 250 gWhole milk 500 mlButter 40 g
to grease the panButter to taste
for filling and sprinklingNutella 420 gPowdered sugar to taste
Preparation
To prepare sweet and savory crepes, start by gently melting the butter in a saucepan. Let it cool and in the meantime break the eggs into a high-sided bowl. Mix with a whisk and add the milk. Continue to mix until you get a homogeneous mixture. Now add the warm butter and stir again. Place a sieve over the bowl and then sift the flour into the bowl, (for convenience you can also add it in two stages and mix so as to avoid the formation of lumps). Then with the whisk stir vigorously to absorb the flour. Continue mixing until you get a homogeneous, velvety mixture free of lumps. At this point, cover the bowl with plastic wrap and let it rest for at least 30 minutes in the refrigerator. After the time has elapsed, stir the dough to revive it and then heat an 18 cm crepe maker (or alternatively a non-stick pan always of the same base) and grease it with a knob of butter. Once at temperature, pour a ladle of dough enough to cover the surface of the pan: you can help yourself with the special crepe batter spreader or rotate the pan until the mixture is evenly distributed (be careful not to spread it all on the edges to avoid that there is not enough batter left in the center to create a crepe with an even surface); It is recommended to do these very quickly, as the batter will cook quickly. After about 1 minute over medium-low heat, you should notice a slight browning, the edges will tend to peel off so you can turn the first crepe with the help of a spatula. Cook the other side for about 1 minute, waiting for it to brown. Once the first one is cooked, transfer it to a serving dish or cutting board. Repeat this operation until you finish the dough, greasing the crepe maker from time to time, you should get 14 cracks with a diameter of 18 cm: stack each crepe on top of each other so they will remain soft. Using a spoon, transfer about 30 g of Nutella to the center center of each crepe, then with the back of the spoon spread it over the entire surface. Now close the crepe in half in order to obtain a crescent. Close again in half, so as to obtain a triangle. Transfer to a plate, sprinkle with icing sugar and serve.
PreservationIf you have any leftover dough, you can store it in the refrigerator in an airtight container for a maximum of 12 hours. You can store the crepes stacked and covered with plastic wrap for a couple of days at most in the fridge. If there are any cooked crepes leftover, you can let them cool then stack them one on top of the other and freeze them by alternating each crepe with a sheet of parchment paper and wrapping everything. This allows you to defrost and heat as many cracks as you need. I recommend filling the crepes only when serving them.
Raise your hand if you have never tried it at least once in your life! She, her majesty the Nutella crepe, a sin of gluttony that is really hard to resist as a snack or even as a midnight snack! I reveal how you can prepare soft crepes for all your friends (and keep some aside for you of course!) with a few simple tricks. The unmistakable scent of the thin and delicious pancake will spread through the kitchen and will be enriched with the generous Nutella filling: in short, it will be an irresistible temptation at any time of the day!
Ingredients
Medium eggs 3
Flour 250 g
Whole milk 500 ml
Butter 40 g
to grease the pan
Butter to taste
for filling and sprinkling
Nutella 420 g
Powdered sugar to taste
Preparation
To prepare sweet and savory crepes, start by gently melting the butter in a saucepan. Let it cool and in the meantime break the eggs into a high-sided bowl. Mix with a whisk and add the milk. Continue to mix until you get a homogeneous mixture. Now add the warm butter and stir again. Place a sieve over the bowl and then sift the flour into the bowl, (for convenience you can also add it in two stages and mix so as to avoid the formation of lumps). Then with the whisk stir vigorously to absorb the flour. Continue mixing until you get a homogeneous, velvety mixture free of lumps. At this point, cover the bowl with plastic wrap and let it rest for at least 30 minutes in the refrigerator. After the time has elapsed, stir the dough to revive it and then heat an 18 cm crepe maker (or alternatively a non-stick pan always of the same base) and grease it with a knob of butter. Once at temperature, pour a ladle of dough enough to cover the surface of the pan: you can help yourself with the special crepe batter spreader or rotate the pan until the mixture is evenly distributed (be careful not to spread it all on the edges to avoid that there is not enough batter left in the center to create a crepe with an even surface); It is recommended to do these very quickly, as the batter will cook quickly. After about 1 minute over medium-low heat, you should notice a slight browning, the edges will tend to peel off so you can turn the first crepe with the help of a spatula. Cook the other side for about 1 minute, waiting for it to brown. Once the first one is cooked, transfer it to a serving dish or cutting board. Repeat this operation until you finish the dough, greasing the crepe maker from time to time, you should get 14 cracks with a diameter of 18 cm: stack each crepe on top of each other so they will remain soft. Using a spoon, transfer about 30 g of Nutella to the center center of each crepe, then with the back of the spoon spread it over the entire surface. Now close the crepe in half in order to obtain a crescent. Close again in half, so as to obtain a triangle. Transfer to a plate, sprinkle with icing sugar and serve.
Preservation
If you have any leftover dough, you can store it in the refrigerator in an airtight container for a maximum of 12 hours. You can store the crepes stacked and covered with plastic wrap for a couple of days at most in the fridge. If there are any cooked crepes leftover, you can let them cool then stack them one on top of the other and freeze them by alternating each crepe with a sheet of parchment paper and wrapping everything. This allows you to defrost and heat as many cracks as you need. I recommend filling the crepes only when serving them.
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