How to Make a Nutella Smores Crepe

A must try this weekend for the family! Ingredients:

CREPES

3 Tablespoons unsalted butter (melted and cooled to room temperature), plus more for the pan

1 cup (125g) all-purpose flour

1 Tablespoon granulated sugar

1/8 teaspoon salt

3/4 cup (180ml) milk

1/2 cup (120ml) water

2 large eggs

2 teaspoons vanilla

FILLINGS

1/3 cup semi-sweet chocolate chips or chopped semi-sweet chocolate

1/2 cup Nutella (maybe a little more if you spread it thickly)

1 cup mini marshmallows

2 graham crackers, crushed into crumbs

Directions:

Start with the butter. It should be melted and set aside for at least 15 minutes so it is not extremely hot (which will then "scramble" your eggs when mixed). Make sure it's slightly cool.

Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer). Mix on medium-high speed for 20-30 seconds or until everything is combined. The mixture will be creamy. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes (and up to 1 day).

Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. Separate each crepe with parchment paper so they do not stick together.

Melt the chocolate chips in a small dish in 15 second increments, stirring between each increment. Set aside. Spread 1-2 Tablespoons of Nutella onto 1 side of each crepe. Top each with some marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate. Serve warm.

Make ahead tip: Unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Batter may be made the night before. Pour into a mixing bowl and cover tightly, then prepare crepes in the morning.

via http://sallysbakingaddiction.com/

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