Serves 4 – These are amazing! We skipped the strawberries and opted for Edy’s Banana Cream pie ice cream on the side. YUM!
½ cup Nutella
8 egg roll wrappers
4 tablespoons unsalted butter
2 tablespoons sugar
2 cups frozen strawberries, thawed, drained and halved
1. Spread 1 Tbsp. Nutella evenly in a ½-inch-thick line across bottom quarter of each egg roll wrapper. Fold up tightly to form crepes.
2. Melt 2 Tbsp. butter in a large skillet over medium heat. Add 4 crepes, seam-side down, and sprinkle with ½ Tbsp. sugar. Cook until golden brown on bottom, 1 to 2 minutes. Carefully flip crepes and cook until golden brown on other side, about 1 minute longer. Transfer to a platter. Repeat with remaining crepes, butter and another ½ Tbsp. sugar.
3. Add berries to skillet, sprinkle with remaining 1 Tbsp. sugar and cook, stirring, until berries have softened and sugar has melted, 1 to 2 minutes. Spoon berries over crepes and serve immediately.
Nutritional Information per serving: Cal: 464 Fat: 24g Sat. fat: 11g Pro: 7g Carb: 58g Fiber: 4g Chol: 39mg Sodium: 287mg
All You, JANUARY 2012: Nutella and Strawberry Crepes