Buckwheat Crepe with NUTELLA®, Raspberries, Rosewater and Pistachios
Mix dry ingredients together; add egg, milk and butter, beating well after each addition. Heat a non-stick frying pan over medium heat. Spray lightly with oil.
Pour 1/4 cup batter for each crepe into the pan and cook for 1 to 1½ minutes, turning when edges look cooked and bubbles begin to appear on the surface. Continue to cook 1 to 1½ minutes or until golden brown. Remove from pan and keep warm in oven until ready to serve. Repeat with remaining batter.
To serve, spread Nutella® on top of each crepe, sprinkle with the raspberries, pistachios and finish with a few drops of rosewater.