ingredienti
- 1.25 cup all-purpose flour (150 g)
- 2 tsp sugar
- 0.5 tsp salt
- 2.5 cups milk (600 ml)
- 3 st eggs
- 3 tbsp salted butter
- 4 tbsp salted butter or oil, for frying
Filling
- Hazelnut spread
- strawberries
Crêpes with strawberries
Crêpes are thin pancakes that originated in France. They are an excellent way to end a dinner. For a crispier crêpe, let the batter rest one hour before using.
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Assemble the Assistent with the beater bowl and balloon whisks.
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Add flour, sugar and salt. Start the Assistent at medium speed.
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Add 1/3 of the milk and whisk till a smooth batter forms.
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Add the rest of the milk as well as the eggs, and mix until all is blended.
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Melt the 3 tbsp. butter and add it to the batter.
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Let the crêpe batter stand for 10 minutes to allow the flour to absorb the liquid.
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Heat a regular frying pan or a crêpe pan over medium-high heat. Use a little of the 4 tbsp. butter or oil to coat the bottom of the pan. Use a small ladle to pour about 1/4 cup crêpe batter into pan. Swirl pan to spread batter out to desired size of crêpe. Cook 1-2 minutes and then carefully flip over with a spatula and cook for 1-2 minutes on other side. Repeat with remaining batter, using a little oil or butter to prevent sticking as necessary.
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Slice the strawberries. Spread the hazelnut spread evenly on the crêpes and top with strawberries. Roll and cut into small rounds.
