Raspberry Crepe Bites with Nutella® chocolate hazelnut spread
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.
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.
Spread 1 heaped tsp (15g) of Nutella ® chocolate hazelnut spread on each crepe.
Place 6 raspberries across center of each crepe.
Roll up crepe, enclosing raspberries. Cut each crepe into 6 pieces.