Crepes Stuffed with Nutella and Seasonal Fruits Recipe
Easy to make, quick and almost make ahead, these Crepes Stuffed with Nutella and Seasonal Fruits Recipe do an excellent sweet breakfast to kick-start your day.
Easy to make, quick and almost make ahead, these Crepes Stuffed with Nutella and Seasonal Fruits Recipe do an excellent sweet breakfast to kick-start your day. These crepes are stuffed with everyone’s favourite Nutella, topped with ice cream and loaded with season fresh mangoes and pomegranates. This is a world breakfast recipe and could make a wonderful idea of serving the guests at home for a filling tea-time. I wish I could wake up to this every day!
Serve Crepes Stuffed with Nutella and Seasonal Fruits with Espresso Coffee for Breakfast with friends or family.
Take a sneak peek at the other fruity Crepe Recipes that we have around.
The contest is in association with Preethi Kitchen Appliances.
- 1 cup All Purpose Flour (Maida)
- 2 Whole Eggs
- 3 tablespoons Butter , melted
- 1 cup Milk , (full fat) cooled to room temperature
- 1/2 cup Water
- 1 tablespoon Sugar
- Salt , a pinch Ingredients for Filling & Garnish
- Nutella Spread , as needed
- 8 Mango (Ripe) , sliced per crepe (as required)
- 8 Ripe Bananas , sliced and caramelised (as required)
- 1 tablespoon Fresh Pomegranate Fruit Kernels , as required
- 2 teaspoons Badam (Almond) , as required (chopped)
- Pistachios , as required (chopped)
- 1 Vanilla Ice cream , as required
- Chocolate sauce , to drizzle
How to make Crepes Stuffed with Nutella and Seasonal Fruits Recipe
*Instruction for Crepes
To prepare for Crepes Stuffed with Nutella and Seasonal Fruits Recipe, get all the ingredients handy. Mix all the dry ingredients in a large mixing bowl.
Take another mixing bowl and whisk eggs until frothy. Now combine frothy eggs and mixed dry ingredients.
Next, pour milk, water and melted butter. Whisk until there are no lumps and forms a smooth batter. Allow it to rest for 10 mins.
Heat a flat non-stick pan and ladle a half cup of the batter in the center.
Swirl the pan all around to spread the batter evenly.do this quickly. Allow it to cook for a couple of minutes.
Then, flip it with a spatula to the other side carefully and let it cook for a minute.
Once done, transfer it to a plate and continue cooking rest of the crepes.
Spread as much Nutella as you would like on each crepe.
Lay some mango slices, pomegranate arils and caramelized banana on the centre of crepe.
Fold from both sides toward the centre.
Just before serving, plop a scoop of ice cream, a drizzle of chocolate syrup, lay on some more fruits and sprinkle the chopped nuts to devour the yummy Crepes Stuffed with Nutella and Seasonal Fruits Recipe.
Bon appetit! Serve Crepes Stuffed with Nutella and Seasonal Fruits with Espresso Coffee for Breakfast with friends or family.
Swayam is a banker by profession who must work to pay for a dirty little eating habit. "I love my books, am yet to meet a piece of chocolate I didn't like and I love rainbows". Swayam cooks from her memory and her heart. She loves to experiment a lot with various cuisines of the world. Recently she had one of her recipes featured on the menu of a restaurant, The Egg Factory in Bangalore. She is self-confessed coffee friend, a quintessential night owl and kicks off her mornings with Yoga. She is also an Odissi dancer that she uses to unwind after a long day.