Nutella Filled Crepes

Recently I missed pancake day, and I've been craving them ever since. Since I was in my early teens, I've loved Nutella. It's one of the few sweet things that I really love. This recipe is extremely simple and easy, and a great crowd pleaser. When I made these, my family had 3-4 each. Of course, you don't need to use Nutella, but I just love the stuff. My mum did the classic lemon juice & sugar combo, you can also use this for crepe Suzette, or even savory crepes! I also had the idea of adding some sliced banana or sliced strawberries, but I didn't have any on hand. If you do have some, definitely add it!

Recipe: Prep time: 20 mins, plus resting time|Cook time: 15 minutes approx

Ingredients:

FOR THE CREPES:

120g Plain Flour

2 Medium Free Range Eggs

2 Teaspoons Melted Butter, plus extra for the pan

250ml Whole Milk

WHIPPED CREAM:

150ml Double Cream (heavy cream)

4 Tablespoons Icing Sugar

GARNISH:

Nutella

Icing Sugar

Method: 1) Prepare the batter first, as we will need to rest it. In a mixing bowl, sift in the flour, and make a well. Crack the eggs into this well, and whisk from the middle, making sure the eggs are fully incorporated. This will form a thick paste. 2) Add the melted butter, and whisk in well. Slowly add the milk, whisking as you add.

3) Once the batter is done, strain it into a jug to remove any lumps until there's a fairly thin smooth batter. Cover this, and put this into the fridge for around 20-30 mins, or until you're ready to use it. You can keep this for up to two days. The reason we put the batter in the fridge is just to rest the batter which will result in soft crepes.

4) While the batter is resting, it's a good time to prep the whipped cream. Make sure the cream is cold, and whip with an electric beater or by hand until it's thick and fluffy. Spoonful by spoonful, add in the icing sugar, and whisking, but on a low speed to prevent over whipping the cream. I used around 4 tbsp, since Nutella is very sweet, but I just did this by taste, so do it for your preference. It's also a good idea to add vanilla extract, for a more flavourful cream.

5) In a frying pan or crepe pan over the stove, heat to medium heat. Melt enough butter to coat the bottom of the pan, use a pastry brush if possible to get a thin layer everywhere.

6) Pour in a small amount of batter, and swirl around the pan so that it gets a thin layer to cover. If needed, add extra milk to the mix, so ensure that you get nice thin crepes. When the crepe bubbles slightly and the underside is a pale golden brown, flip it over. Usually, the first crepe is always messed up, and sometimes can be seen as good luck to throw away the first one.

7) Gently heat up the Nutella a bit, so it's more runny. I microwaved it with 20 second intervals, stirring so it doesn't burn. Spread the Nutella on one side of the crepes, with whipped cream on the other side. Fold the crepes into quarters.

8) On the serving plate, arrange the crepes so they slightly overlap each-other. With the warm melty Nutella, drizzle it over the crepes. Top with whipped cream, add extra Nutella if you want, and sift some icing sugar over everything. I quinelled the cream to make it look a bit fancier, but a normal scoop looks great too.

9) Enjoy!