Blintzes with Pineapple, Yogurt and NUTELLA®

diff
6 port
9 ingr
60 min
Blintzes with Pineapple, Yogurt and NUTELLA

INGREDIENTS for 6 portions

3 eggs
¾ cup milk
¾ cup all purpose flour
Pinch of salt

Filling: (For 1 blintz)

1 tbsp Nutella®
¼ cup Greek yogurt
¼ cup pineapple, diced
 Zest of ½ lime
2 tsp sliced unsweetened roasted coconut

STEPS

Step 1

Whisk eggs with milk in a large bowl. Whisk in flour and salt until smooth. Cover and refrigerate for at least 30 minutes.

Step 2

Heat a 10 inch non-stick frying pan over medium heat. Lightly spray with oil. Pour 1/4 cup batter into hot pan. Lift pan from burner and swirl batter to cover the surface with a very thin layer. Return to burner and cook until top is set, about 1 minute, then flip carefully with a large spatula. Cook until underside is just golden, about 1 more minute. (If crepe is browning too quickly, adjust heat.) Transfer to a plate. Repeat with remaining batter. (You can store the crepes for 2 days in the fridge).

Step 3

Place the crepe on a dish. Spread ½ tbsp of Nutella®, over the crepe. Follow with the yogurt, the pineapple (reserve 1 tbsp for topping), ½ the lime zest and 1 tsp coconut. Fold the sides of the crepe inward and roll crepe up. Top with the remaining Nutella®, diced pineapple, lime zest and the rest of the coconut.