Raspberry Nutella Crepes
I actually made this recipe a long time ago but just never had a chance to post it. This recipe is perfect for Valentine’s or any date night! B and I are celebrating 10 years together this month, which is just amazing to think about – that’s 1/3 of my life!
A lot has happened in 10 years, and we met shortly after I started this food blog. B is part French and has always had a fondness for crepes.
We are celebrating with a weekend cabin getaway to Leavenworth, Washington later this month. I wanted to go in the fall for their Oktoberfest and autumn colors or Christmas for the lighting ceremony, but with COVID19 and my work schedule, scheduling didn’t work out til now. I can’t of a more perfect escape than a Bavarian village amongst the mountains.
This recipe is my basic crepe recipes but made better with Nutella, which B will eat by itself by the jarful. I don’t eat Nutella straight up, but I do love it on my crepes. While strawberries are more popular for Valentine’s Day, I’ve always preferred raspberries with my Valentines desserts since the tartness balances the sweet chocolate.
Recipe by Alton Brown
Nutella Raspberry Crepe
1 large egg
1/2 cup milk
1/4 cup water
1/2 cup flour
1 1/2 tablespoons melted butter
Butter, for coating the pan
1 cup heavy whipping cream, cold
2 tablespoons sugar
3/4 teaspoon vanilla extract
In a bowl, combine the egg, milk, water, flour, and melted butter and stir well. Place the crepe batter in the refrigerator for 1 hour.
Heat a small non-stick pan. Add butter to coat. Pour batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove.
Combine heavy whipping cream and sugar in a large mixer bowl. Whip on high speed until stiff peaks form. Pipe the whipped cream on the rim of the cheesecake. Fill the center with crushed Oreo cookies.