Blintzes with Pineapple, Yogurt and Nutella®

Blintzes with Pineapple, Yogurt and Nutella®

Directions

  1. Whisk eggs with milk in a large bowl. Whisk in flour and salt until smooth. Cover and refrigerate for at least 30 minutes.
  2. Heat a 10 inch non-stick frying pan over medium heat. Lightly spray with oil.
  3. Pour 1/4 cup batter into hot pan. Lift pan from burner and swirl batter to cover the surface with a very thin layer. 
  4. 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.)
  5. Transfer to a plate. Repeat with remaining batter. (You can store the crepes for 2 days in the fridge.)
  6. 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. 
  7. Fold the sides of the crepe inward and roll crepe up. 
  8. Top with the remaining Nutella®, diced pineapple, lime zest and the rest of the coconut.

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