Simple, practical, and full of everyday flavour, Raspberry Nutella Crepes is a non-vegetarian recipe made with whole wheat flour, skimmed milk, and water. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 13 small crepes
- Category: Recipes
- Cuisine: Kitchen notes
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]
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
