Fresh Fruit Salsa Crepes with NUTELLA® hazelnut spread

4 port
12 ingr
15 min
Fresh Fruit Salsa Crepes with NUTELLA® hazelnut spread


1 cup milk
3/4 cup all-purpose flour
2 eggs
3 tbsp butter, melted, divided
1/4 tsp salt

For Fresh Fruit Salsa:

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
1/2 cup Nutella® hazelnut spread


  • 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.
  • STEP 2

  • Heat 10-inch non-stick skillet over medium heat. Brush with some of the remaining butter.
  • STEP 3

  • 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.
  • STEP 4

  • Prepare fresh fruit salsa in bowl, combining strawberries, kiwi, mango and pineapple.
  • Add orange juice and raspberry jam; toss to coat.
  • STEP 5

  • Spread 1 tbsp Nutella® hazelnut spread evenly over each crepe; top with approximately 2 tbsp Fresh Fruit Salsa. Fold in quarters.