When you organize a nice dinner party, as well as thinking about the main savoury dish we must of course also consider a suitable dessert with which to round off a lovely convivial evening, if possible served with special pudding wine. How about some wonderful Nutella crêpes, no less, a dessert loved by young and old, both for ease of preparation and for its unmistakable goodness? Crêpes are thin pancakes, made with a batter of eggs and milk, and cooked on a non-stick pan with a knob of butter. You can fill them in many ways, for example with savoury fillings of salty cheeses, meats and vegetables. In this recipe the crêpes are filled with the classic Nutella and sprinkled with a little icing sugar: don’t they look great?
Pitteddhe Stuffed with figs
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
“Crudaiola” artichokes hearts
Pitteddhe Stuffed with grapes
Half prickly pear table illumination
Sweet Caciocavallo 500gr
“Leccine” red olives
With a hand whisk, mix the eggs with the flour, sugar, milk and salt. Add the milk a little at a time, stirring until you have a smooth batter without lumps. Let it stand for about an hour, then heat a crêpe griddle or a pan with a diameter of 15 cm, and melt a knob of butter. Pour about a ladle, or a little less, of the batter into the crêpe griddle, making sure you tilt it so that the dough evenly covers the bottom. Cook for a few minutes, then flip the crêpe with a spatula and cook the other side until it is lightly browned. Top each crêpe with a spoonful of Nutella and fold it over sealing the Nutella inside. Sprinkle with icing sugar. Continue until all the batter is used up, remembering to grease the crêpe griddle with a little butter each time. Place the crêpes to dry separately on a work surface if you prefer them cool and drier or, alternatively, on a heated plate if you want them to stay warm and moist.