Generously flavored with sweet Nutella spread, this crepe recipe is just as fitting for your dessert menu as it is for the breakfast table.
Keyword: brunch, nutella
Method: Stove Top
Skill Level: Intermediate
1/2cupwhole-wheat flourpreferably white whole-wheat
2teaspoonscanola oil or melted butter
3tablespoonschocolate-hazelnut spreadsuch as Nutella
Process whole-wheat flour, all-purpose flour, granulated sugar, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
Slowly whisk water into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven.
Stir nutella spread and milk in a small microwave-safe bowl until smooth. Microwave until warm, about 30 seconds.
To assemble, place a crepe on a clean cutting board. Drizzle with 2 teaspoons of the nutella mixture. Fold up the bottom and then in the sides to make a burrito shape. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling.
Put sliced bananas and strawberries around the crepes. Drizzle with chocolate syrup. Place a dollop of whipped cream on and around the finished crepes.