Nutella Raspberry Crepes

We don't typically cook anything for breakfast on weekdays. We would either have something simple like boiled eggs, cereals or just reheat some oats porridge made the previous night. It is only on Sundays that we have a freshly cooked meal for breakfast. Typically it is  Jai who makes the breakfast  and as Aishwarya loves pancakes, that would be the most frequent one.(He makes excellent pancakes from scratch - I'll post the recipe for that later).

Today, for a change, I thought of taking the mantle to make the breakfast. When I asked Aishwarya what she wanted today, she demanded something made with Nutella, her favorite spread. So I thought of making this delicious crepe that I often make using Alton Brown's original recipe.

Recipe courtesy Alton Brown

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Nuttella as required

Raspberries 

Method:

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate.

Spread each crepe with about 1 tablespoon of hazelnut spread. In one half of the crepe, arrange rasberries on top of nuttella  and fold the crepe over in half. Repeat this with all of the crepes.