breakfast

Crespella with Nutella and Berries

July 3, 2020 by Marisa 18 Comments

This Crespella with Nutella recipe is an Italian oven baked pancake filled with fresh strawberries, raspberries and blackberries. It makes a perfect weekend indulgent breakfast or even brunch!

When we lived in the country, up in the Laurentians, we had these patches of wild strawberry bushes growing roadside which stretched for miles and miles.

The fruits looked like miniature versions of the store bought strawberries. They were also way smaller and sweeter than the more cultivated strawberries sold at markets today.

Whenever my nieces would come up and stay for the weekend we would happily trek down the hill to gather bowls full of these sweet little berries to serve alongside our crespella. All the more delicious enjoyed with their company!

What is a Crespella

A crespella is simply the Italian version of a french crêpe.

They can be rolled up, folded or even stacked together with either a savoury or sweet filling.

You don’t need a special crêpe pan to make this crespella. In fact any 12 inch oven proof pan will do.

This Italian crêpe recipe is my favourite way to use up Quebec strawberries which are exquisitely sweet and full of flavour.

In a pinch you can use any other favourite fruit of yours.

How to make an Italian Crespella with Nutella

For all the Nutella lovers who are looking for yet another way to enjoy their favourite chocolate hazelnut spread, you’re going to love this recipe.

You can turn just a few simple ingredients into something so delicious and spectacular looking that will surely please every member of your family.

And with this oven baked crespella, with its tender middle and crispy edges, no flipping is required!

So first, let’s start by preheating the oven to 450 degrees F.

If the handles of your frying pan are not oven proof, no worries! You can simply wrap the handles with aluminum paper to protect them.

While the oven preheats, mix all your ingredients together in a medium sized bowl.

Add the butter to the pan and allow to melt in the preheated oven.

Once the butter has melted, carefully pour the batter into the pan and bake for 20 to 22 minutes.

The crêpe will puff up prettily as it bakes and very impressively I might add. Much like a dutch baby pancake.

But once it’s removed from the oven it quickly deflates, creating a crevice to hold all the fresh juicy berries.

I find it has such a rustic appeal all on its own. However, once dusted with powdered sugar…then filled with berries…and topped with a drizzle of warm Nutella…it’s elegant enough for special company!

Nutella Drizzle for Crêpes

Warm the Nutella by heating it up in the microwave in 15 second intervals, until you achieve a drizzling consistency.

Alternately you can also thin it out by stirring some milk into it. Try it with a teaspoon at a time until you get a drizzling consistency.

I would not use almond milk as it has a high water content and might seize the chocolate.

You can serve this Italian crespella for breakfast, brunch or for just about anytime you need a quick and fuss free dessert!

Happy Baking!

More berry goodness recipes:

This recipe was originally published July 15, 2015 and republished June 3, 2020 with updated content and photos.

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Crespella with Nutella and Berries

Crespella with Nutella, a thin Italian pancake similar to french crêpes and topped with fresh strawberries, raspberries and blackberries.

Prep Time15 mins

Cook Time22 mins

Course: Breakfast

Cuisine: Italian

Keyword: crêpes, Crespella with Nutella, dutch baby pancake, Italian crespella recipe, Italian pancake

Servings:

Calories: 428kcal

Author: Marisa

Equipment

12 inch oven proof skillet

Ingredients

3/4 all purpose flour
2 large eggs
3 tablespoons granulated sugar
1 ounce Grand Marnier liquor or brandy
1/2 tsp salt
1 1/4 cups milk
2 tablespoons unsalted butter
2 cups of fresh berries strawberries, raspberries and blackberries
powdered sugar for dusting
1/2 cup nutella heated for drizzling (see notes below)

Instructions

Place a 12 inch ovenproof pan in the middle of the oven and preheat oven to 450*F.
In a medium sized bowl, combine the flour, eggs, sugar, vanilla extract, salt, milk and whisk all ingredients together.
When the oven reaches 450*F add the butter to your pan and heat in the oven till the butter turns golden, for about 1 minute.
Pour the batter into the pan and bake for about 20 to 25 minutes. The crespella will puff up and look golden brown when ready.
When ready place the pan on a rack and let the crespella cool for about 5 minutes. It will quickly start to sink (and that is ok).
Dust with powdered sugar, place the mixed berries over the crespella and drizzle with the warm Nutella.

Notes

Warm the Nutella by heating it up in the microwave in 15 second intervals, until you achieve a drizzling consistency.

If you wish you can also thin it out by stirring some milk or cream into it. Try it with a teaspoon at a time until you get a drizzling consistency.

I would not use almond milk as it has a high water content and might seize the chocolate.

Nutrition

Pumpkin Apple Streusel Muffins

October 10, 2019 by Marisa 32 Comments

Your mornings have just gotten better with these moist and delectable Pumpkin Apple Streusel muffins. They’re made with coconut oil and partially sweetened with honey and crowned with a lovely cinnamon streusel topping.

This recipe came about after having extra pumpkin purée from a previous baking adventure. Usually I find myself freezing any of the leftover pumpkin purée for a later use.

However, with a fridge drawer bursting at the seams with juicy and crispy Lobo apples, these pumpkin apple streusel muffins were screaming to be baked.

I generally find that tart or tangy apples work best in baking as they balance off the sweetness of baked goods. But feel free to use any baking apple of your choice in this recipe.

Some rather excellent choices to consider are Cortland, Empire, McIntosh, and the Lobo apples just to name a few.

You’ll find these muffins pretty easy to make and a prefect recipe for beginners. Also, no special equipment is required!

All you’ll need are two mixing bowls. One for dry ingredients, the other for the wet ingredients and a light hand when stirring.

Oh! And one other small bowl for the streusel topping!

Steps for making Pumpkin Apple Muffins with streusel topping

Use a pastry blender to combine the streusel ingredients together or simply use your hands and work the ingredients together till they resemble coarse crumbs. Can be made ahead and refrigerated till ready to use.
Wash, peel and core the apples then chop into small pieces.
In a large bowl, stir together the dry ingredients
In a separate bowl, whisk together the wet ingredients with the pumpkin purée
Stir the wet ingredients into the flour mixture just until moistened
Stir in the diced apples
Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full
Sprinkle the streusel topping evenly over each muffin
For standard sized muffins bake for 20 to 25 minutes
For larger sized muffins, you’ll need an extra few minutes

Standard Baking Cups VS Parchment Lotus Cups

You can use your choice of preferred muffin liners.

Do note that if using the standard sized muffin liners then this recipe will yield 18 standard sized muffins.

However if you choose the pretty lotus shaped parchment liners, as seen in the photo above, then this recipe will yield 12 larger sized muffins.

The parchment lotus cups fit a standard cup muffin tin. And because of its deeper cup size you’ll be able to fill the cups a little higher with the pumpkin and apple batter and still have enough room for the streusel topping.

They’ll bake up beautifully just like large bakery style muffins!

Your kitchen will fill with the warm aromas of Fall spices and will have you cozying up next to a warm fireplace with a cup of tea in one hand and a pumpkin apple streusel muffin in the other.

So simple, easy and yet packed full of delicious flavours.

I dare you to eat just one!

Other Yummy Muffins You’ll Love:

Happy Baking!

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Pumpkin Apple Streusel Muffins

These moist and delectable Pumpkin Apple Streusel muffins are made with coconut oil, partially sweetened with honey and topped with a lovely cinnamon streusel.

Course: Dessert

Cuisine: American

Servings:

Author: Marisa

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup honey
5 tablespoons melted coconut oil (cooled)
1 1/4 cup canned pumpkin purée
2 cups peeled and diced apples about 2 medium apples
Streusel Topping
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Instructions

Preheat the oven to 350 degrees F.
FOR THE STREUSEL TOPPING
Combine the flour, sugar, cinnamon and butter together in a small bowl. Using your hands, work the ingredients together till they resemble coarse crumbs. Refrigerate till ready to use.
Grease 18 muffin cups or line with paper cups.
In a large bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
In a separate bowl combine the 2 large eggs, honey, coconut oil, pumpkin purée and whisk well.
Stir the wet ingredients into the flour mixture just until all the ingredients are moistened.
Stir the apples into the batter mixture.
Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full.
Divide the streusal topping evenly over the muffins.
Bake on the middle rack of preheated oven for about 20 to 25 minutes or until the muffins are a golden brown and the tops spring back lightly to the touch.
You can also insert a wooden skewer in the middle to test if the muffins are done. If the skewer comes out clean then the muffins are ready.

Notes

Note that if using the standard sized muffin liners then this recipe will yield 18 standard sized muffins.

However if you choose the pretty lotus shaped parchment liners, as seen in photo above, then this recipe will yield 12 larger sized muffins.

The parchment lotus cups fit a standard cup muffin tin. And because of its deeper cup size you'll be able to fill the cups a little higher with the pumpkin and apple batter and still have enough room for the streusel topping.

This post was originally published Oct 18, 2016 and republished October 10, 2019 with updated content and photos.

Raspberry Crumb Muffins

February 21, 2018 by Marisa 18 Comments

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

This muffin recipe has all the characteristics of a very good cake, but with a lovely crumb topping instead of the frosting. Its moist, crumbly and quite able to stand up on it’s own but throw in some fresh raspberries and my goodness…you get a burst of sweetness in every bite.

They make perfect individual sized cakes to pack for those rush and go mornings, but I love savoring these treats with a steaming cup of afternoon tea!

I also love that they’re typically fuss free to bake so you can really whip up some of these sweets on a whim!

You can mix and match different kinds of fruits, whether they’re seasonally fresh or frozen.

I have baked plenty of muffins while my kids were in grade school. It was our absolute favorite Friday evening treat. We’d curl up on the couch with milk and muffins watching our favorite shows on T.V. such as “Fresh Prince of Bel-Air”, “Boy Meets World” and “Family Matters”. It was our special time while waiting for daddy to come home from work. Oh, how I miss those days!

I’ve tweaked this recipe ever so slightly, which is adapted from The Clinton St. Baking Company Cookbook. I’ve substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter simply for personnel preference.

I find that the lemon zest adds a some extra flavor to the muffins and gives them a little more zing!

Its totally optional but so worth it!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Raspberry Crumb Muffins

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

Course: Breakfast, Dessert, Snack

Servings:

Author: Marisa

Ingredients

FOR THE CRUMB MIXTURE
1/2 cup all-purpose flour
1/2 cup granulated sugar
a half teaspoon grated lemon zest
1/4 tsp cinnamon
4 tablespoons unsalted butter cubed
FOR THE MUFFIN MIXTURE
4 tablespoons unsalted butter softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 large egg
a teaspoon grated lemon zest
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup sour cream
1 cup fresh or frozen raspberries
10 tablespoons Crumb Mix

Instructions

In a small bowl, mix together all the CRUMB MIXTURE ingredients by hand or with a food processor, until the mixture resembles coarse crumbs.
Refrigerate the crumb mixture until your ready to use it.
This crumb mixture makes 1 1/2 cups, enough for two batches of muffins.
You can also make it ahead of time. It keeps very well for up to two weeks in the fridge or a month in the freezer
Preheat the oven to 350* F.
Line a muffin pan with 10 paper muffin cups.
Using an electric mixer, cream together the butter, sugar and vanilla.
Add the egg and the lemon zest to the mixture and blend until combined.
Sift the flour, baking powder and baking soda into a bowl.
Mix in 1/4 cup of the sour cream to the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
Gently fold in the raspberries with a rubber spatula until evenly distributed.
Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
Bake for 25 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
Cool and enjoy!

Notes

These Raspberry Crumb Muffins were adapted from Clinton St. Baking Company Cookbook, a restaurant based in New York. I've substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter

Cherry Granola Greek Yogurt Parfait

July 20, 2017 by Marisa 17 Comments

Cherry Granola Greek Yogurt Parfait makes a perfect breakfast alternative and is equally delicious as a dessert or simply an anytime snack.

This parfait has a lovely contrast in textures from the smooth velvety soft yogurt which is scented with cardamom and sweetened with honey to the crunchy bites of almond and cherry granola.

YOGURT

Greek yogurt has got to be my new favorite type of yogurt, since testing and sampling recipes from the Yogurt Every Day Cookbook. I’ve grown to love its thick creaminess which I find has the same soft and luscious consistency of a Dairy Queen ice-cream.

Before that, the only kind of yogurt one would find in my house was the sweetened fruit filled one. You all the know the one I’m referring to. The kind packed with sweetened fruit at the bottom and topped with plain yogurt which you’d stir together just before devouring it. My absolute favorite was the cherry yogurt!

This Cherry Granola Greek Yogurt Parfait is partially inspired by Hubert Cormier’s Yogurt Every Day Cookbook and my favorite flavored yogurt.

GRANOLA

Have you ever made your own granola?

Homemade granola is far healthier then the store bought variety, not only because its sweetened with honey, a natural sweetener but also because you get to control the amount of sweetness used.

Its super easy to make and the best part…you can mix and match the flavors and also add your favorite dried fruits or nuts.

I’ve scented my granola with cardamon to compliment the cardamom in the yogurt mix and added a touch of almond extract with the more usual vanilla extract.

I also went with dried cherries since we’re still in cherry season but only added them in after the baking time because I didn’t want my dried fruit brick hard.

It’s important to let them cool completely before breaking them apart and storing so that they retain their crunchiness. However, at my house they really don’t last past the second day.

You’ll only need approximately one cup of granola to make this layered yogurt parfait and the rest can be enjoyed as a snack.

Try dividing the remaining granola in small individual ziplock bags for some fun and easy, grab-and-go snacks which kids will love.

I’ve topped my granola yogurt parfait with fresh cherries as a pretty visual appeal but that’s really entirely optional!

With very little fuss and a whole lot of flavor…there is much to love with this granola!

Cherry Granola Greek Yogurt Parfait

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Cherry Granola Greek Yogurt Parfait

Cherry Granola Greek Yogurt Parfait makes a perfect breakfast alternative and is equally delicious as a dessert or simply an anytime snack.

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cherry granola, greek yogurt, parfait

Servings: cups of granola, 2 granola yogurt parfaits

Author: Marisa

Ingredients

FOR THE GRANOLA
2 cups rolled oats
3/4 cup almonds coarsely chopped or left whole
1 teaspoon ground cardamom
pinch of fine sea salt
3 tablespoons melted coconut oil
3 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup dried cherries
FOR THE YOGURT
1 1/2 cups Greek Yogurt
1 teaspoon cardamom
3 teaspoons honey

Instructions

GRANOLA
Preheat oven to 300 degrees F
Line a large cookie sheet with parchment paper or silpat mat and set aside. ( I used an 11 x 17 size pan)
In a medium sized bowl, stir together the rolled oats, almonds, cardamon and salt.
In a separate small bowl place the melted coconut oil, honey, vanilla and almond extracts then stir to combine.
Pour the coconut mixture over the rolled oats mixture and stir well until all ingredients are combined.
Spread the mixture on the prepared baking sheet in one single layer.
Bake for 5 minutes.
After the first 5 minutes, give the granola a good stir.
Return to the oven and bake an additional 10 to 15 minutes or until golden brown.
Remove the granola from the oven.
Scatter the dried cherries over the granola and allow to cool completely before breaking into clusters and storing.
Reserve approximately 1 cup of granola for the yogurt parfait.
Store the remaining granola in an air tight container.
YOGURT MIXTURE
In a small bowl stir together the yogurt, cardamom and honey.
ASSEMBLING THE YOGURT PARFAIT
Layer 4 teaspoons of granola in each of 2 decorative glasses.
Top with 3 tablespoons of yogurt mixture.
Repeat with a second layer of granola and yogurt then sprinkle the tops with more granola.
Garnish with fresh cherries if desired.

Valentin Tropical Fruit Smoothie

August 13, 2016 by Marisa 23 Comments

Having just returned from the white sandy beaches and crystal clear waters of Cayo Santa Maria, I find myself to be…still in a holiday mode.

Cayo Santa Maria is one of the many islands of Cuba, just off its’ north central coast and lined with beautiful, luxurious, all inclusive resorts.

A typical breakfast for me was a plateful of their exotic fruits, usually consisting of pineapple, papaya and the most delicious and sweet tasting mangoes that I have ever laid eyes on.

We soon came to realize that the early bird gets the mango! They disappeared that quickly!

First opportunity I had on arriving back home was in visiting the local Farmer’s Market, where I went a little teensy, weensy overboard with the purchase of fresh fruits…how can one resist these gorgeous fruits, right!

Aside from the mangoes, pineapple and papaya, there were juicy strawberries and raspberries.

Gadelles du Quebec, sweet, aromatic clusters of pink currants.

Kiwis, figs and passion fruit.

I did also purchase a coconut but alas, I could not pry it open and now it sits on my kitchen counter till hubby (muscle man) gets home.

A well platted fruit platter makes a stunning centerpiece and a lovely alternative to sweet desserts. It’s just wonderful served as is or complimented with condiments such as honey, maple syrup, caramel and chocolate sauce.

I initially wanted to make a rum sauce to drizzle over the fruit but did I mention that I am still on a relaxed holiday mode….:)

Which now brings me to the dilemma of what to do with all this delicious fruit, aside from feeding the whole neighborhood that is!

Hence the inspiration for this Valentin Tropical Fruit Smoothie. Valentin, being the name of our resort.

Fruit smoothies are really quite simple to put together, making them an easy go to breakfast choice. You can use any fruit you have on hand. For a creamier consistency add a frozen banana and your favorite nut butter for an extra protein kick.

To thin the smoothie I used almond milk because that is what I had on hand but you can also use any non dairy milk, even coconut water or fruit juice.

Go ahead and give it a little extra love by topping your fruit smoothie with more fruit, a sprinkling of coconut, or even nuts and seeds.

I am sure it will become a favorite morning ritual.

Arrivederci Cuba, alla prossima!

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Valentin Tropical Fruit Smoothie

A mix of banana, mango, papaya and pineapple blended together with almond milk and peanut butter to form a refreshing tropical fruit smoothie.

Course: Breakfast, Vegan

Servings:

Author: Marisa

Ingredients

1 frozen banana
1 cup chopped mango
1 cup chopped papaya
1 cup chopped pineapple
1 tablespoon peanut butter I used organic creamy peanut butter)
1/2 cup almond milk

Instructions

Place all ingredients in a blender.
Blend till smooth.
Pour into small serving bowls.
Top with any fruit of your choice
I used raspberries
Gadelles du Quebec (pink champagne currants)
Shredded sweetened coconut
Cocoa Nibs