Strawberry Hazelnut Crepes

1. 1

   In a blender, add the eggs, milk and 1 cup water.

2. 2

   Add the flour, pour in the melted butter and add the salt.

3. 3

   Blend on high until well mixed, pausing to scrape the sides as needed.

4. 4

   Transfer the batter to a container and refrigerate at least 2 hours before use.

5. 5

   Heat a 12-inch nonstick skillet over medium-high heat.

6. 6

   Add 1/2 cup batter while swirling the pan to coat the pan's bottom.

7. 7

   Cook 1 to 2 minutes, and then carefully flip the crepe.

8. 8

   Spread some hazelnut spread and add some fresh sliced strawberries to the top right area of each crepe.

9. 9

   Fold, remove from the skillet and serve.

10. 10

    This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.

11. 11

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.