for 15 pieces

Batter

200 g	white flour
4	eggs
4 dl	milk
50 g	butter, melted
½ tsp	salt

Crêpes

clarified butter, for frying

To layer

1 dl	full cream, whipped until almost stiff
150 g	raspberry jam
200 g	Nutella

How it's done

Batter

Place the flour, eggs, milk, butter and salt in a measuring jug.

Puree with a handheld blender. Cover the batter and leave to stand for approx. 10 mins.

Crêpes

Heat a little oil in a small, non-stick frying pan (approx. 20 cm in diameter). Pour enough batter into the pan to thinly cover the base, reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking and allow to cool. Cook 14 more crêpes with the remaining batter.

To layer

Combine the whipped cream and jam. Place 1 crêpe on a platter and cover with a little raspberry cream. Spread a little Nutella over the top, repeat the process with the remaining ingredients, finish with a crêpe. Cover and refrigerate for at least 1 hr.

Show complete recipe