Raspberry Nutella Crepes

Patrick is getting really good at makes crepes! We've enjoyed having them as a brunch option because they come together rather quickly. The batter can be made the night before which reduces prep time. When we have crepes Patrick typically mans the crepe pan while I work on a filling.

This particular morning Patrick requested nutella crepes with raspberries. I thought plain nutella would be a little rich so I mixed it into ricotta with a 1:2 ratio of nutella to ricotta. Before rolling up the crepes I spread some raspberry down the filling.

Here's the post where we first introduced crepes! We prepare half of that crepe batter which would be the following:

Crepes [for 2-3]
3/4 cup all-purpose flour
2 eggs
1 cup whole milk
1 1/2 tbsp extra virgin olive oil
pinch of salt
    Place the flour in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Whisk in the extra virgin olive oil and season with salt. Refrigerate overnight.

Nacho hanging out

We've got a savory crepe recipe coming up soon too! What's your favorite crepe filling?