Crepes alla Nutella (crepes with Nutella)

Although the humble crepe is originally from France, they skipped the border and made themselves a part of Italian cuisine. Italian's use crepes to fill with both savoury and sweet fillings. Also using a variety of flours to construct them with such as chestnut and hazelnut flour.  Crepes can also be used to compose cannelloni, typically made using pasta.

Crepes have become a popular 'street food' in Italy, generally accompanied with a big hot pot of melted Nutella ready to poured all over them. The crepe stands are normally situated in major Cities targeting tourists, but I know plenty of Italians that also delight in these wicked parcels. It is impressive to see your crepe being freshly made on a big hot plate as the batter is quickly turned by a wooden rateau. It only takes a minute or two before the paper thin crepe is ready, then covered with lashings of hot Nutella.

I was inspired to make these today as I made my own Nutella earlier in the week (refer to recipe).  The combination of the two together is truly splendid. 

A perfect winter's day treat to delight in and keep you warm.

melted Nutella before spreading on crepes

mixing the egg in the crepe batter

What you need (makes 8-10 crepes):

250g white flour tipo 00

1/2 litre milk

pinch of salt

three organic eggs

40g melted butter

How to make:

1: Sift the flour and pinch of salt into a large bowl. Make a well and add the milk whilst stirring.  Use a whisk to quickly blend and ensure the batter is lump free.

2: Whisk the eggs seperatley and pour into the batter, whisk all together. Cover and set aside for 1/2 hour.

3: Melt the butter and keep in a small jar next to the stove. Heat the crepe pan and add a small amount of butter.

4: Use a soup ladle and add a spoonful directly to the centre of the crepe pan.  If you are lucky enough to own a wooden rateau, use it to evenly turn the batter around the pan.  OR, as you add the batter to the pan quickly rotate the pan on a 45 degree angle and evenly distribute the batter. A ladle size amount should be enough to cover the base of the crepe pan- they are meant to be very thin. Flip once browned.

5: Repeat the process until all the batter is used.

6: Melt a jar of Nutella in a small saucepan and spread evenly over cooked crepes. Fold crepes in half, then half again creating triangles. 

Cast iron crepe pan with wooden rateau