Crepes with Nutella and strawberries

Name: Crepes con Nutella e fragole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 250 g di farina 00; 3 uova; 500 ml di latte; 30 g di burro fuso; Un pizzico di sale; Burro per cuocere; Nutella q.b.; 250 g di fragole a fette; Zucchero a velo; Panna montata (facoltativo)

Crepes con Nutella e fragole

Sweet

Thin, fluffy crepes with Nutella and fresh strawberries: a simple, delicious dessert everyone loves.

30 min

4 servings

Easy

Crepes are a Breton invention that has gone global. In Italy, they are very popular as street food and homemade dessert, filled in a variety of ways: Nutella, jam, heavy cream and strawberries. The crepe batter is very simple—flour, eggs, milk, and a pinch of salt—but it takes a little practice to get a thin, even crepe. The trick is skillet hot and a quick twist of the wrist. With Nutella — invented in Italy by Ferrero of Alba in 1964 — and fresh strawberries, it's the afternoon snack and the most loved dessert by children (and adults).

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the batter

30 min

Put flour, eggs, salt and milk in the mixer (or mix by hand with a whisk (eliminating any lumps). Add the melted butter. Let the batter rest in the refrigerator for 30 minutes: the crepes will be softer.

Cook the crepes

20 min

Heat one nonstick skillet from 22-(9.45 in) 24 cm with a knob of butterPour a ladle of batter and quickly rotate the skilletThe batter should evenly coat the bottom. Cook for 1-2 minutes until the edges start to pull away, then flip and cook for 30 seconds. Repeat with the remaining batter.

Stuff and serve

Spread each crepe with Nutella. Add sliced strawberries. Fold into a triangle or roll up. Sprinkle with powdered sugar and serve with whipped cream if you like.

Chef's Tips

Resting the batter in the fridge is important: the gluten relaxes and the crepes become thinner. skillet It must be hot but not smoking: the butter must not burn. The first crepe often comes out badly: this is normal, it serves to 'grease' the skillet.