Oh how I love spring! The sun, pretty flowers, the lovely breeze they all make me happy and cheerful and when I’m happy the first thing I want to do it, yes you guessed it – cook! So while the sun was out in its full glory over the weekend, I decided to whip up some french crepes. Think about it, can there be a better Sunday brunch then these delicious crepes loaded with nutella and fresh raspberries. I don’t think so!
You know what else is good about this recipe? I used 100% whole wheat flour for making these crepes and they turned out so darn good. I used my regular whole wheat flour which I get from the Indian store to make my chapatis/roti [Indian whole wheat tortillas]. If you want you can use all purpose flour or a combination of whole wheat and all purpose but honestly these whole wheat crepes tasted so good that I don’t see a reason why you should be using the white flour.
Ingredients1 cup whole wheat flour
1 cup skimmed milk
1 cup water
2 eggs
2 tablespoon butter melted
1 teaspoon sugar
½ teaspoon vanilla extract
pinch of salt
raspberries
nutella
whipped cream [optional]
Method* Put the first 8 ingredients listed above (flour, milk, water, eggs, melted butter, vanilla, sugar and salt) in a blender.
* Blend till mixture is smooth. Pour the batter in a bowl and place it in the fridge for 1/2 an hour.
* Heat a round pan on medium heat. Brush it with some oil.
* Take 1/4 cup of the batter (or 1/2 cup for bigger crepes) and pour in the center of the pan.
* Immediately swirl the pan in a clockwise direction so that the batter gets evenly spread throughout the pan [see pictures].
* Cook for around 30-45 seconds and then carefully flip the crepe. Cook the other side also for the same duration.
* Once all the crepes are done stack them on a plate.
* Melt the nutella in a microwave bowl so that it's easily spreadable. It might seize so stir after every 15 seconds.
* To serve take 1 crepe [you can trim the edges to make it look perfect at this point] and pour dollops of nutella on one side of the crepe.
* Place some fresh raspberries on top of the nutella.
* Fold the crepe in half, like a half-moon. Drizzle some nutella on top.
* Dust powdered sugar on top, place whipped cream, fresh raspberries and serve immediately.