Crespella with Nutella and Berries
Crespella with Nutella, a thin Italian pancake similar to french crêpes and topped with fresh strawberries, raspberries and blackberries.
- 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)
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.
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.
Carbohydrates: 48g | Protein: 8g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 372mg | Potassium: 325mg | Fiber: 4g | Sugar: 42g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 2mg