Raspberry Crepe Bites with NUTELLA® hazelnut spread

4 port
7 ingr
20 min
Raspberry Crepe Bites with NUTELLA hazelnut spread


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)


  • 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.