Raspberry Crepe Bites with NUTELLA® hazelnut spread

4
7
20
Raspberry Crepe Bites with NUTELLA hazelnut spread
INGREDIENTS
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 egg
  • 2 tbsp unsalted butter, melted, divided
  • Pinch salt
  • 1/4 cup Nutella® hazelnut spread
  • 24 fresh raspberries (about 3/4 cup)
STEP 1
  • In blender, combine milk, flour, egg, 1 tbsp butter and salt. Blend until smooth. Strain to remove lumps.
  • Let stand at least 20 minutes or put in refrigerator up to 12 hours to use later.
  • STEP 2
  • Heat 10-inch non-stick skillet over medium heat. Brush with some of remaining butter. Pour 1/4 cup batter into pan to make 7 1/2-inch thin crepe.
  • Swirl to coat bottom of pan. Cook for 1 minute, or until crepe begins to curl at edges. Flip and cook for 1 minute more.
  • Remove crepe to plate. Repeat with remaining batter, adding additional butter to pan as needed.
  • Layer crepes between sheets of waxed paper to prevent sticking.
  • STEP 3
  • Spread approximately 1 tbsp Nutella® hazelnut spread on each crepe.
  • Place 6 raspberries across center of each crepe.
  • STEP 4
  • Roll up crepe, enclosing raspberries. Cut each crepe into 6 pieces.