Ingredients: 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,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
Time in minutes: 30 Servings: 2 Course: World Breakfast Diet: Vegetarian
Instructions: *Instruction for CrepesTo 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.Assembling and ServingSpread 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.