Ingredients
4 ½ tbsp Nido powdered milk
1 ½ cups water
2 large eggs
1 cup all-purpose flour
1/8 tbsp (or a pinch) of salt
1 tbsp vegetable oil (Mazzola
brand recommended)
Grated zest of 1 lemon
Nutella chocolate spread (for filling)
OPTIONAL
Chopped bananas and straw-
berries (for filling)
Instructions
In a mixing bowl, dissolve 4 ½ tbsp of Nido powdered milk in 1 ½ cups of water and set aside. In a separate bowl, beat 2 eggs and then blend in the prepared milk mixture. Sift 1 cup of flour into another bowl, add a pinch of salt, and mix. Gradually pour the milk and egg mixture into the bowl with flour and salt, beating well with a whisk until the batter is smooth. Stir in 1 tbsp of vegetable oil and the grated zest of one lemon into the batter until well combined. Heat a Tefal crepes pan (or any large non-stick skillet) over medium heat to prepare for frying the crepes. For each crepe, pour ½ cup of the batter into the center of the pan. Tilt the pan with a circu- lar motion so that the batter coats the surface evenly. Cook the crepe until the bottom is light golden, 9 then flip and cook the other side. Aim for very thin crepes. Transfer the cooked crepe to a plate, and while still hot, spread a generous amount of Nutella on one half of the crepe. Add chopped bananas and strawberries if desired. 10 11 If the Nutella is too thick to spread, warm it in the microwave for a short period to soften. Fold the crepe over the filling, and serve warm. This recipe should yield approximately 12 thin crepes
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