Whole Wheat Crêpes with Nutella and Berries
Makes 8–14 crêpes (6–9 inch crêpe pan)Posted April 11, 2013
This is a great recipe for all crêpe lovers who would like to indulge while eliminating the white flour traditionally found in crêpes. This morning we ate them with Nutella, an all-time favorite chocolate hazelnut spread, and local organic mixed berries. Another way we love crêpes is sprinkled with sugar and lemon juice.
Directions
- Mix together the milk, eggs, melted butter and salt.
- Add the flour slowly and beat until smooth.
- Brush the bottom of a crêpe pan or skillet with butter (6–9 inch, depending on how large you like your crêpes). Place over medium heat.
- Holding the pan handle, pour 2–3 tablespoons of batter into the heated pan and tip the pan back and forth to obtain an even, thin coating of batter.
- Cook until the edges are golden, about 1–2 minutes. Using a spatula, flip the crêpe over and cook for another 30 seconds.
- Repeat with the remaining batter. Spread each crêpe with hazelnut-chocolate spread, top with berries, roll or fold and serve.
