Ingredients
For the crepes
500 gr milk
140 gr all purpose flour
50 gr sugar
40 gr butter, melted
25 gr cocoa powder
4 pasture raised eggs
1 vanilla bean or 1 tsp vanilla paste
For the filling
Nutella
Pistachios, crushed
Raspberries
Directions
Step 1
In a blender add milk, eggs, melted butter, vanilla, and sugar, and blend until combined.
500 gr milk
4 pasture raised eggs
40 gr butter, melted
1 vanilla bean or 1 tsp vanilla paste
50 gr sugar
Step 2
Add flour and cocoa powder and blend just until combined. Pass the batter through a sieve to avoid lumps of flour.
140 gr all purpose flour
25 gr cocoa powder
Step 3
Heat up a flat pan on medium heat. Add a teaspoon of butter and brush with a paper towel to leave a thin layer of butter coating on the pan. Keep the paper towel and brush before adding batter every time you make a crepe.
Step 4
Add one ladle of batter and rotate the pan to spread the batter evenly.
Step 5
Once the top of the crepe is dry, flip to the other side and cook for additional minute. Remove from the pan and transfer to a plate. Repeat with the rest of the batter.
Step 6
Spread a nice layer of Nutella, add crushed pistachios and raspberries on top. Fold in half and then again in half, and enjoy!
Nutella
Pistachios, crushed
Raspberries
Step 7
YASSS!
