What2Eat
Crepes Stuffed with Nutella and Seasonal Fruits Recipe
ContinentalBreakfastVegetarian

Crepes Stuffed with Nutella and Seasonal Fruits Recipe

A vegetarian Continental recipe with all purpose flour (maida), whole eggs, tablespoons butter - melted. Ready in 30 min, serves 2.

Curated byLucas Dubois🇫🇷

Calories
725kcal
Estimated Cost
₹375-525
Carbs89g
Protein33g
Fats27g
Servings Scaler
2

Instructions

18 steps
  1. 1

    *Instruction for CrepesTo prepare for Crepes Stuffed with Nutella and Seasonal Fruits Recipe, get all the ingredients handy

    nutella spread - as neededmango (ripe) - sliced per crepe (as required)(8)fresh pomegranate fruit kernels - as required(1 tablespoon)
  2. 2

    Mix all the dry ingredients in a large mixing bowl

  3. 3

    Take another mixing bowl and whisk eggs until frothy

    whole eggs(2)
  4. 4

    Now combine frothy eggs and mixed dry ingredients

    whole eggs(2)
  5. 5

    Next, pour milk, water and melted butter

    tablespoons butter - melted(3)milk - (full fat) cooled to room temperature(1 cup)water(1/2 cup)
  6. 6

    Whisk until there are no lumps and forms a smooth batter

  7. 7

    Allow it to rest for 10 mins

  8. 8

    Heat a flat non-stick pan and ladle a half cup of the batter in the center

  9. 9

    Swirl the pan all around to spread the batter evenly

    nutella spread - as needed
  10. 10

    do this quickly

  11. 11

    Allow it to cook for a couple of minutes

  12. 12

    Then, flip it with a spatula to the other side carefully and let it cook for a minute

  13. 13

    Once done, transfer it to a plate and continue cooking rest of the crepes

    mango (ripe) - sliced per crepe (as required)(8)
  14. 14

    Assembling and ServingSpread as much Nutella as you would like on each crepe

    nutella spread - as neededmango (ripe) - sliced per crepe (as required)(8)
  15. 15

    Lay some mango slices, pomegranate arils and caramelized banana on the centre of crepe

    mango (ripe) - sliced per crepe (as required)(8)fresh pomegranate fruit kernels - as required(1 tablespoon)
  16. 16

    Fold from both sides toward the centre

  17. 17

    Just before serving, plop a scoop of ice cream, a drizzle of chocolate syrup, lay on some more fruits and sprinkle the chopped nuts to devour the yummy Crepes Stuffed with Nutella and Seasonal Fruits Recipe

    nutella spread - as neededmango (ripe) - sliced per crepe (as required)(8)fresh pomegranate fruit kernels - as required(1 tablespoon)vanilla ice cream - as required(1)chocolate sauce - to drizzle
  18. 18

    Bon appetit! Serve Crepes Stuffed with Nutella and Seasonal Fruits with Espresso Coffee for Breakfast with friends or family

    nutella spread - as neededmango (ripe) - sliced per crepe (as required)(8)fresh pomegranate fruit kernels - as required(1 tablespoon)

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