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Raspberry Nutella Crepes
100% Whole wheat French crepes filled with generous amount of nutella & fresh raspberries. Great for breakfast or dessert!
Servings:
13
small crepes
Author:
Manali Singh
Ingredients
1
cup
whole wheat flour
1
cup
skimmed milk
1
cup
water
2
eggs
2
tablespoon
butter
melted
1
teaspoon
sugar
½
teaspoon
vanilla extract
pinch
of salt
raspberries
nutella
whipped cream [optional]
Instructions
Put the first 8 ingredients listed above (flour, milk, water, eggs, melted butter, vanilla, sugar and salt) in a blender.
Blend till mixture is smooth. Pour the batter in a bowl and place it in the fridge for 1/2 an hour.
Heat a round pan on medium heat. Brush it with some oil.
Take 1/4 cup of the batter (or 1/2 cup for bigger crepes) and pour in the center of the pan.
Immediately swirl the pan in a clockwise direction so that the batter gets evenly spread throughout the pan [see pictures].
Cook for around 30-45 seconds and then carefully flip the crepe. Cook the other side also for the same duration.
Once all the crepes are done stack them on a plate.
Melt the nutella in a microwave bowl so that it's easily spreadable. It might seize so stir after every 15 seconds.
To serve take 1 crepe [you can trim the edges to make it look perfect at this point] and pour dollops of nutella on one side of the crepe.
Place some fresh raspberries on top of the nutella.
Fold the crepe in half, like a half-moon. Drizzle some nutella on top.
Dust powdered sugar on top, place whipped cream, fresh raspberries and serve immediately.
Nutrition
Calories:
93
kcal
|
Carbohydrates:
12
g
|
Protein:
5
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
78
mg
|
Potassium:
219
mg
|
Sugar:
5
g
|
Vitamin A:
305
IU
|
Vitamin C:
0.7
mg
|
Calcium:
131
mg
|
Iron:
0.5
mg