Whole Wheat Crepes with Nutella and Berry Filling
Nutella is a hazelnut-chocolate spread that has both kids and adults enthralled. This crepe recipe for the flat-belly diet calls for mixed berries, but you can use any fruit — it’ll be delicious! Try it for breakfast or brunch, or serve them for dessert at your next dinner party. They’ll impress and please your guests!
Prep time: 1 hour
Cook time: 10 minutes
Yield: 8 servings
1/2 cup fat-free milk
1 tablespoon butter, melted
1/4 teaspoon kosher salt
1/4 cup whole-wheat flour
4 tablespoons Nutella
2 cups fresh mixed berries
In a blender, place the milk, egg, butter, and salt, and pulse until blended.
Gently pour the flour into the blender in batches, and process until completely smooth. Keeping the lid on the blender, place the batter in the refrigerator for 1 hour.
Heat a 7-inch skillet over medium heat, and coat with cooking spray.
Place 2 tablespoons of the batter into the skillet and tip the skillet to allow the batter to coat the pan. The crepes will be very thin.
Cook for about 1 minute, until golden. Flip the crepe over with a spatula and continue cooking for 30 seconds. Transfer the crepe to a plate.
Repeat Steps 4 and 5 with the remaining batter to make a total of 8 crepes.
Place a crepe on a flat surface, and spread 1/2 tablespoon of the Nutella evenly on the crepe.
Place 1/4 cup of the berries in the center of the crepe. Fold the crepe to form a long roll, and cut it in half.
Repeat Steps 7 and 8 with the remaining crepes.
Per serving: Calories 111 (From Fat 47); Fat 5g (Saturated 4g); Cholesterol 57mg; Sodium 101mg; Carbohydrate 14g (Dietary Fiber 2g); Protein 3g.