Crêpes au Nutella (Crepes with Nutella) is a traditional Saint Pierre recipe for a classic dessert or breakfast dish thin crepe pancakes spread with nutella and then folded before serving. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Crepes with Nutella (Crêpes au Nutella).
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This is an alternative to the ubiquitous crepes suzettes. In this time, the crepes are served spread with nutella.
Ingredients:
150g Flour
50g Cornstarch (cornflour)
500ml Milk
2 Egg
2 tbsp Rum
Levure alsacienne (11g sachets of baking powder)
2 tbsp Oil
Salted butter
Salt, to taste
nutella, for serving
Method:
Begin with the caramel sauce: Combine the butter and sugar in a large saucepan over medium heat. Once melted, continue cooking until the mixture is deep golden brown and it starts to smoke.
Immediately take off the heat and gradually pour in the warm cream, stirring constantly, until smooth. Mix in the vanilla and salt.
For the pancakes: Sift together the flour, cornflour, salt and baking powder to a mixing bowl.
Add the milk, egg, rum and oil them beat together with an electric whisk until smooth.
Grease a non-stick pan with butter and place over high heat. Once hot add a ladleful of the batter, swirling the pan to coat evenly. Cook the pancake for 1 minute then flip and cook on the other side so that both sides are evenly cooked. The batter may appear a little more liquid than you're normally used to, but that's fine.
Spread the tops of the crepes with a thin layer of nutella. Fold the crepes in quarters then transfer to a warmed plate before preparing more process until all the batter has been used up.
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