Saturday, June 15, 2013

Nutella and Cream Cheese Stuffed Crepes

These thin and delicate crepes are stuffed with a nutella and cream cheese mixture, then topped with powdered sugar. It was a late night craving that Sydney had, and I was obliged to help her create. They were a hit with everyone except my super picky father who said the crepes were too "eggy". He just does not appreciate the sophisticated French crepe culture.

nutella and cream cheese crepes (3)


Nutella and Cream Cheese Crepes
serves 10
For the crepes:
1 ½ cup all purpose flour
2 cups milk
6 eggs
3 tbsp melted butter
½ tsp salt
3 tbsp sugar

For the filling:
8 ounces cream cheese, softened
½ cup Nutella

powdered sugar to top

Whisk together all the crepe ingredients. Preheat a large nonstick pan to medium heat. Pour a few tablespoons of the batter onto the pan. Swirl it around to make a large, thin pancake. Cook each side until lightly browned. Continue with the rest of the crepes, storing them between paper towels. Whip the cream cheese and Nutella together. Stuff each crepe with some of the filling, roll them up, and serve with powdered sugar.


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This thank you card has an extra surprise flap inside. When the recipient opens it up, they will be surprised to find an additional page filled with your sincere thanks.

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I used two pink sheets of cardstock (4.5" X 5.5" each), a piece of brown cardstock paper (6" X 5.5"), and another piece of brown cardstock (3.5" X 3.5"). Score and fold the 6" X 5.5" piece of paper at 2", 3", and 4". So that it makes a W. Glue the two pink pieces of paper to the two opposite 2" thick folds. (The pink pieces now are part of the W.) Glue the square of brown cardstock onto the part of the brown cardstock poking up between the pink pieces. Decorate and embellish your card however you want.

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