Crepes for Mom – Chocolate Hazelnut Fruit Crepes

Crepes – Yields 8 crepes

• 1 cup all-purpose flour
• 2 eggs
• ½ teaspoon Badia vanilla extract
• ½ cup milk
• ½ cup water
• 1 tablespoon sugar
• ¼ baking powder
• ¼ teaspoon salt
• 2 tablespoons butter (melted)

Chocolate Hazelnut

• 2 cups chocolate hazelnut spread
• 2 bananas, sliced
• 1 cup sliced strawberries
• ½ cup powder sugar
• Chocolate Syrup
• 1 (7 oz.) can pressurized whipped cream

Crepes

1. In a large bowl, sift together flour, sugar, baking powder and salt, whisk together with the eggs
2. Gradually add in the milk and water, stirring to combine until smooth
3. Heat a lightly oiled griddle or frying pan over medium high heat
4. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe
5. Tilt the pan with a circular motion so that the batter coats the surface evenly
6. Cook the crepe for about 2 minutes, until the bottom is light brown
7. Loosen with a spatula, turn and cook the other side
8. You stack the finished crepes by putting wax paper between each one and you should keep covered with a dry cloth until ready to eat

Chocolate Hazelnut

1. Spread ¼ cup of chocolate hazelnut spread onto each crepe
2. Arrange slices of bananas and strawberries down the center of each one.
3. Roll up, and place in a warm skillet over medium heat.
4. Let them warm up for about 90 seconds.
5. Transfer to plates, and serve topped with powder sugar and swivels of chocolate syrup
6. Whipped cream may be added