Lava Risoles with Nutella®
INGREDIENTSFOR 3 PORTIONS
125g flour
30g butter
1 egg
300ml milk
½ tsp salt
Cooking oil
20g toasted hazelnut
100g flour
2 eggs
200g breadcrumbs
Strawberry
15g Nutella®
Frying pan
Tong
Cutting board
Knife
Paring knife
Strainer
Paper Towel
Palate knife
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
Mix flour, butter, egg milk and salt together until smooth, set aside.
Note: Crepe batter can be made in advance and kept in fridge for 3-4 days.
Heat a frying pan on medium heat and spread 1 ladle of batter into pan and cook the crepe on low to medium heat for 3 minutes on each side.
After both sides are cooked, transfer crepe to a cooling rack, allowing it to cool completely.
Lay crepe on cutting board and spread toasted hazelnuts on the lower bottom of the crepe.
Prepare breading by mixing flour, beaten eggs and breadcrumbs. Coat the bread with flour, tapping it to remove excess.
Dip bread into eggs, making sure it covers all sides of the bread. Coat the bread with bread crumbs.
Heat pan to 170 degrees and fry the risoles until golden brown. Remove from pan and drain excess oil.
Serve risoles with a side of Nutella®.
