UYC’s Kitchen: Nutella Crepes
One of my all time favorite foods are crepes, so much so that I think nothing of paying $7 for them at all these cutesy creperies that have popped up around the city (criminal, I know). Because (before now!!!) it was a splendid food I just couldn’t reproduce on my own.
Two weeks of lots of R&R at the beach (with a very shoddy internet connection, mind you) left for plenty of time to catch up on things I’d been meaning to do but just hadn’t found the time for: read Audrey Hepburn’s Breakfast At Tiffany’s biography,
complete start a wedding registry, and perfect the art of creating a crepe. Thankfully, I was lucky enough to have a really amazing chef in the house to coach me along the way. (Thank you, Mediha!)
I adapted this recipe (leaving out the salt and butter, and instead adding just a drop of oil into the batter…also mixing the wet ingredients together first, and adding the flour last). A few tricks that will help you along the way:
1. Start with a really hot pan (I then kept the temperature at medium for the actual crepe making part.)
2. Be sure to coat the pan after each crepe with a touch of oil using a paper towel.
3. When putting in the Nutella, spoon a bit into the middle of the crepe. Then fold in half, twice, and starting from the point of the crepe, gently push outwards to ensure the Nutella is spread even from top to bottom.
I’m so excited to integrate this dish into my dinner rotations, oh, once a week.
What are your favorite fillings for crepes? Share below!
By: Jessica Tiare Bowen