Chocolate Hazelnut Crepes

Chocolate Hazelnut Crepes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/2 cup lowfat milk
  • 1 1/2 tablespoons butter, melted
  • 1 egg, room temperature
  • 1/2 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 1 tablespoon powdered sugar
  • 1 1/2 cups fresh raspberries
  • 1 bunch mint leaves

Directions

  1. Place milk, butter, eggs, flour, granulated sugar and salt in blender. Blend on medium speed until smooth. Cover and refrigerate for one hour.
  2. Preheat Breakfast Burrito Maker until the green PREHEAT light comes on. Lift cover, top ring and cooking plate.
  3. Spray bottom of burrito maker. Add one-fourth cup batter, filling to about 1-inch from edge of ring. Swirl batter to coat bottom evenly if necessary.
  4. Lower cooking plate and top ring. Close cover. Set timer and cook 4 minutes.
  5. Slide out cooking plate by rotating handle clockwise. Lift cover and rings; carefully remove crepe with plastic spatula.
  6. Spread with 2 tablespoons Nutella.
  7. Fold crêpe over into quarters. sprinkle with powdered sugar and top with raspberries and mint.

Serves: 4-6

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