Fresh Fruit Salsa Crepes with Nutella® chocolate hazelnut spread
INGREDIENTS for 4 servings
1 cup milk
3/4 cup all-purpose flour
3 tbsp butter, melted, divided
1/4 tsp salt
1/4 cup hulled, diced strawberries
1/4 cup diced kiwi
1/4 cup diced mango
1/4 cup diced pineapple
1 tbsp orange juice
1 tbsp seedless raspberry jam
60g Nutella® – 1 heaped tsp (15g per portion)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
In blender, blend milk with flour, eggs, 2 tbsp butter and salt until smooth. Strain to remove lumps.
Let stand at least 20 minutes or refrigerate up to 12 hours to use later.
Heat 10-inch non-stick skillet over medium heat. Brush with some of the remaining butter.
Pour 1/4 cup batter into pan to make 7 1/2-inch thin crepe Cook for 1 minute or until crepe begins to curl around edges.
Flip and cook for an additional 30 seconds. Transfer crepe to plate.
Repeat with remaining batter. Layer cooked crepes between pieces of waxed paper.
Prepare fresh fruit salsa in bowl, combining strawberries, kiwi, mango and pineapple.
Add orange juice and raspberry jam; toss to coat.
Spread 1 heaped tsp (15g) of Nutella® chocolate hazelnut spread evenly over each crepe; top with approximately 2 tbsp Fresh Fruit Salsa. Fold in quarters.