Crepes With Nutella & Raspberry Sauce

July 10, 2010 Dexie Jane breakfast crepes, crepes, dessert crepes, easy crepes, nutella crepes, nutella recipes, raspberry crepes, raspberry sauce

Whenever we are craving for crepes, we go to Bob Evans or IHOP. They serve the best crepes with different fillings (whatever is available of course, banana cream, blueberries or strawberries). But of course, we just can’t be there every week therefore it’s always a good idea to learn how to make crepes on your own. It’s really not that hard to make. Don’t let the French name and France origin scare you. However, you must be patient and attentive coz you don’t want to make them too thick and you don’t want to cook them too long. Don’t worry, once you get the hang of tilting the pan to get the consistency of a crepe, you’d be very proud of yourself.

The crepe recipe I’ve used that I really like was from AllRecipes: (SOURCE). The filling recipe is from here.

Crepes With Nutella & Raspberry Sauce

Print Recipe

Ingredients

CREPE

1 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
3 eggs
2 cups milk
2 tbsp melted butter

FILLING

1 pint fresh raspberries
1/4 cup sugar
2 tbsp orange juice
2 tbsp cornstarch
1 cup cold water

Instructions

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Gently and carefully spread Nutella on a crepe, pour 2 tbsp of raspberry sauce to spread on top. Roll the crepe, then repeat the process with the other crepes.
Place 2-3 rolled crepes on a plate. Add a dollop of cool whip on the middle-top, garnish with fresh berries, then drizzle a little bit more raspberry sauce on top.