Some of you may recall the endless bragging and boasting a while back about being selected as one of the four official bloggers for Woolworths’ Masterchef SA Campaign. If you didn’t know, now you do :P Head on over to the Woolworths Pantry and have a look at the great recipes, how to videos and blog posts.
This is my first post for the project, I am very excited to be part of this and look forward to seeing how it progresses.
The humble egg is probably one of the most versatile ingredients in a cook’s arsenal. Have you ever tried to imagine life without eggs? Think about it for a moment. No more scrambled eggs on toast, no more mayonnaise, no more french toast, but worst of all, no crêpes! Life without eggs would surely be a dreary affair.
From baked goods, ice creams, sauces (hollandaise anyone?) etc, Come to think of it, without eggs we’d also be left without chickens! I think I’d better stop this madness right now before things get out of hand.
Crêpes (a fancy work for “pannekoek” really, I mean who do the French think they are anyway) in all their varieties are one of those classic building blocks that any self respecting cook should master. Like most things in life, it may seem daunting at first, but once you get the hang of it you can’t quite figure out what all the fuss was about.
I’ve only recently discovered the wonders of Nutella. Wonderous on the taste buds but sadly hazardous on the waistline, it’s one of those treats one should shelve for special occasions.
My first blog post as Woolies Masterchef Guest Blogger looks like just such an occasion to me, so without further adieu, I give you my take on the hugely popular Nutella Crêpes.
- For the Crêpes
- 2 cups flour
- 2 cups water
- 2 eggs
- 1 T sunflower oil
- 1 t salt
- ½ t baking powder
- For filling and garnish
- Whipped cream
- Diced / crushed nuts (your choice)
Sift the flour, salt and baking powder into a mixing bowl.
Add the eggs, water and oil and mix well using a whisk.
For best results let the mixture rest in the fridge for a few hours, but it can be used right away.
The consistency of the batter will vary depending on the flour, size of eggs etc so you’ll have to adjust it somewhat. It shouldn’t be too thick, just a bit thicker than heavy cream. To loosen up the mixture add a bit of water. To thicken it, add a tablespoon of flour.
Stir the Nutella with a spoon to loosen it up a bit.
Place a medium size non stick frying pan on medium-high heat.
Once the pan is nice and hot, take a ladle of crêpe batter and pour it into the pan, immediately swirl the pan around to cover the surface. Don’t use too much of the batter, you want a nice thin layer.
Once the crêpe starts forming bubbles on top, it’s just about ready to turn, should be a minute or so.
Using a spatula (or if you are adventurous a flick of the wrist) turn the crêpe over and cook the other side.
If you find the crêpes sticking to the pan a bit, scrunch up some kitchen towel, dip it in sunflower oil and wipe the pan with it. You don’t want beads of oil on the pan, just a light layer.
When your crêpe is ready, pop it onto a dinner plate. Cover one half in Nutella using a tablespoon to spread it. Add a few spots of whipped cream and sprinkle with nuts.
Fold the crêpe in half, and then in half again so you end up with a triangle of sorts. Garnish with some more whipped cream, nuts and Nutella.
Serve and enjoy.