Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup Nocciolino spread
- Powdered sugar, for dusting
Special equipment needed:
- Non-stick skillet
- Crepe pan or griddle
- Blender or whisk
- Spatula
Step-by-step instructions:
1. In a blender or mixing bowl, combine flour, eggs, milk, water, salt, and melted butter. Blend or whisk until the batter is smooth and free of lumps.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet and swirl it around to coat the bottom evenly. Cook for 1-2 minutes or until the edges start to brown. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter.
3. Spread 1 tablespoon of Nocciolino on each crepe. Roll the crepe tightly and place it seam-side down on a serving plate.
4. Dust the crepes with powdered sugar and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6 crepes
Nutritional information:
Calories: 200
Fat: 9g
Carbohydrates: 25g
Protein: 6g
Sodium: 160mg
Sugar: 6g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Any chocolate hazelnut spread can be used instead of Nocciolino.
Variations:
- Add sliced bananas or strawberries to the crepes before rolling them up.
- Drizzle melted chocolate over the crepes before serving.
- Top the crepes with whipped cream or ice cream.
Tips and tricks:
- Make sure the batter is smooth and free of lumps for even cooking.
- Use a non-stick skillet to prevent the crepes from sticking.
- Keep the crepes warm in a low-temperature oven until ready to serve.
Storage instructions:
Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crepes in a microwave or oven until warm.
Presentation ideas:
Arrange the crepes on a platter and dust them with powdered sugar. Garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream, or melted chocolate.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crepes are too thick, add more milk or water to the batter.
- If the crepes are too thin, add more flour to the batter.
Food safety advice:
Make sure the crepes are cooked thoroughly before serving.
Food history:
Crepes originated in France and have been a popular breakfast and dessert dish for centuries.
Flavor profiles:
The Nocciolino spread adds a rich and nutty flavor to the crepes.
Serving suggestions:
Serve the crepes for breakfast, brunch, or dessert.
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Region: Italian