Raspberry Nutella Crepes
What better way to enjoy a late morning than with a beautiful brunch menu like this one?
Brunch is one of my favorite indulgences, and one doesn’t find a better morning indulgence than a brunch with Raspberry Nutella Crepes. They’re light, fresh, and the tastiest way to enjoy a luxuriously late morning-early afternoon meal.
Yes, there are a few ingredients involved, but nothing complicated or unusual; the process is quite simple and the result is worth the effort. We’re also serving our crepes with Candied Maple Bacon, pairing the sweet with the savory in the most scrumptious of ways. Crepes are a much lighter alternative to a pancake and can be sweet or savory. Chef Dom demonstrates how to whip up a light batter and how to swirl the batter in a non-stick pan to achieve the ideal crepe, toasted to a beautiful golden color.
We’re pairing a sweet filling with the crepes made with raspberries, Nutella, and fresh whipped cream; this stuff is so good! The raspberries, having spent some time bathing in sugar and lemon juice, are now a sweet compote, releasing the fruit’s juices to create a syrup-like sauce that will be used to garnish the crepes.
There’s no point in resisting now, these crepes need a dusting of powdered sugar and a fork to eat them. To balance the sweetness of the crepes, Chef Dom shows us how to make Candied Maple Bacon, and its savory sweetness is an ideal partner to the Raspberry Nutella Crepes. Brunch is served! And what better way to enjoy a late morning than with a beautiful brunch menu like this one? Enjoy!
This recipe is featured in our online cooking class, Brunch Online.
Click the link above to watch the step-by-step video of how to make this recipe!
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Raspberry Nutella Crepes
For the crepes:
- 4 eggs
- 1 cup whole milk
- 1/2 cup flour
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 4 tablespoons butter, cubed
For Nutella cream filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup nutella
For raspberry compote:
- 1 cup raspberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
Preparation
- Using an immersion blender or blender, combine all ingredients for crepe batter EXCEPT butter. Blending ensures no lumps and a smooth batter. Set aside.
- To make Nutella cream, whip heavy cream and powdered sugar until stiff glossy peaks form. Fold in Nutella to the whipped cream until fully incorporated and set aside.
- To make raspberry compote, combine all ingredients in a bowl and let sit for 15 minutes. Lightly press the raspberries to create a rustic compote.
- To make crepes, heat a non-stick saute pan over medium heat for 1 minute. Add one cube of butter and let it melt.
- Using a ladle, ladle in 1/2 a scoop of batter into the pan then immediately swirl batter all around the pan until pan is fully coated. Let the crepe cook for 1 minute, then flip with an offset spatula and cook for 30 more seconds. Reserve cooked crepes on a plate. Repeat steps with all batter.
- Assemble crepes with a layer of Nutella cream and raspberry jam then either roll the crepe like a burrito or fold into quarters.
- Garnish with powdered sugar. Enjoy!
This recipe is from Table for 12 Online Cooking Classes.