100% Whole wheat French crepes filled with generous amount of nutella & fresh raspberries. Great for breakfast or dessert!
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.