"Life is uncertain. Eat dessert first"- Ernestine Ulmer
Raspberry Nutella Crepe |
I was in Greece three summers ago when I was first exposed to the delicious combination of crepes, nutella, and fresh fruit. Now, that's the only way I eat my crepes.
What You Need (Makes 6 Crepes):
- 1/2 cup all purpose flour
- 1/2 teaspoon white sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup milk (I use skim)
- 1 teaspoon vanilla extract
- 1 tablespoon of melted butter
- 4.5 tablespoons of Egg Whites (equivalent of 1.5 whole eggs)
- Raspberries
- Nutella
How to Make:
- In one bowl: mix the flour, sugar, and salt together
- In a large bowl: whisk the eggs, milk, and vanilla together
- Slowly sift in the flour mixture until smooth.
The mixture should seem thin; these are not American pancakes |
- Finally, stir in melted butter
- Heat a frying pan with vegetable oil over medium to high heat
- Each crepe is equal to 2 tablespoons
- Use a circular motion when cooking the crepes to spread the batter as thinly as possible
- Cook both sides of the crepe until brown and lacy
This is what I call 'lacy' crepes |
- Spread nutella on your crepe and top with raspberries
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