Nutella Strawberry Finger Crepes*
Ingredients:
1-1/4 cups milk
2 whole eggs
1/2 cup + 2 Tbsp strawberry preserves
1 cup all-purpose flour, sifted
2 Tbsp unsalted butter, melted
1 cup Nutella
2 Tbsp confectioner's sugar
Puree the milk, eggs and 2 Tbsp strawberry preserves in a food processor until smooth. Add the flour and melted butter, and pulse a few times until completely blended, but do not overmix. Refrigerate for 1 hour.
Spray a crepe pan with non-stick cooking spray (or use a 9-inch non-stick frying pan and warm over medium heat. When the pan is hot, pour 1/4 cup batter in the pan, maneuvering it to spread the batter along the bottom. Once the mixture sets on top, carefully flip the crepe to cook the other side. Flip the crepe one more time onto a plate lined with parchment or wax paper. Repeat until all the batter is gone, separating each crepe with paper.
Spread each crepe with 1 Tbsp Nutella and 1/2 Tbsp strawberry preserves. Roll up and dust with confectioner's sugar. Serve with whipped cream if desired.
Makes 12 servings, 2 crepes per serving