It’s almost spring! Strawberries are springy, and so are light crepes! Chocolate hazelnut spread – no so much, but it works with the other two so what the heck. How about a crepe cake? I hope you like it.
3 tablespoons melted butter
12 ounces maces whole milk
1 cup plus 3 tablespoons flour
1 teaspoon vanilla
3 tablespoons sugar
1 13-ounce jar chocolate hazelnut spread
16 ounces sliced strawberries
Butter for cooking crepes
Powdered sugar to top
In a bowl, combine milk, sugar, eggs, and vanilla.
Add flour and whisk will until smooth.
Heat 8-inch non stick pan to medium high.
Add small amount of butter to coat.
Add 3/8 cup of batter and swirl until bottom of pan is coated with batter; when the edges brown, flip over and brown on second side.
Remove to a plate.
Repeat until you run out of batter.
Let crepes cool.
Hazelnut spread to cover crepe
Add 1/8-inch slices strawberries
Repeat until you have one crepe left.
Place last crepe on top and sprinkle with powdered sugar. Add a fanned strawberry and a dollop of the hazelnut spread.
Refrigerate for 1 hour.