Crêpes con cioccolato e fragole

Ingredienti

• 1 1/4 cup all-purpose flour
• 3 tablespoons granulated white sugar
• 1/4 teaspoon salt
• 2 large eggs
• 3 1/2 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 1/4 to 1 1/2 cup whole milk (cold)
• 1/2 cup chocolate hazelnut spread (for spreading on)
• 1 cup sliced strawberries
• 1/4 cup powdered sugar (optional)
• whipped cream (optional)

Preparazione

1. 1

   In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.

2. 2

   Create a well in the center of the dry ingredients and add the eggs, melted butter, and vanilla extract.

3. 3

   Gradually whisk in the cold milk, starting with 1 1/4 cups and adding more if needed, until the batter is smooth and has the consistency of heavy cream.

4. 4

   Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.

5. 5

   Pour about 1/4 cup of batter into the center of the pan, then quickly swirl the pan to spread the batter into a thin, even layer.

6. 6

   Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for another 1-2 minutes on the other side.

7. 7

   Remove the crepe from the pan and repeat with the remaining batter, stacking the cooked crepes on a plate.

8. 8

   Spread a generous amount of chocolate hazelnut spread on each crepe and add sliced strawberries. Fold the crepes into quarters or roll them up. Optional, stuff them with whipped cream as well or add a dollop on top.

9. 9

   Serve immediately and enjoy your sweet stuffed crepes!