May is here with sunshine and flowers, as well as a special day for moms. Whether you want to enjoy the fruits of the season or prepare a breakfast in bed that any mom would love, we have the perfect recipe for you. These moist, delicate crepes contain a rich filling of strawberries and hazelnut chocolate, and when dusted in powdered sugar, they create a dish that looks as good as it tastes.
Servings: 2
Ingredients
2 c. all-purpose flour
3 eggs
¼ c. butter, melted
3 tbsp. granulated sugar
3 c. milk
½ c. chocolate hazelnut spread
10 strawberries, sliced
Powdered sugar for garnish
Preparation
In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
Add the milk ½ c. at a time, stirring vigorously. Make sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
Repeat with the rest of the milk. The batter should be very liquid and have no lumps.
In a nonstick pan over medium heat, pour ⅓ c. of the batter in the center and swirl the batter around the edges of the pan until set.
To know when the crepe is ready to flip, lift one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
Cook until the edges are starting to slightly crisp.
Remove from heat and cover with a paper towel to make sure the crepes stay moist.
Spread half of the chocolate hazelnut spread on half of the crepe.
Lay half of the strawberries on the chocolate spread.
Fold the plain half of the crepe over, making a half circle. Then fold that in half to form a quarter circle.
Repeat with the other crepe.
Dust with powdered sugar.
Enjoy!
Recipe provided by Tasty.
