Nutella Crepe Rolls (eggless)
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Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Nutella Crepe Rolls (eggless)
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servings
7-10 rolls
prep time
10 min
cook time
20 min
Ingredients
Crepe Wrapper
- 1½ cup (400 g) milk, adjust accordingly
- 1 cup + 1 tbsp (130 g) all purpose flour
- 1 tbsp (7 g) tapioca starch (or cornflour)
- 2 tbsp (14 g) powdered sugar
- 2 tbsp (26 g) melted butter (or neutral oil)
- 1 tsp vanilla extract
Filling
- nutella
Instructions:
- Make the crepe batter: Mix milk with all purpose flour, starch, powdered sugar, melted butter and vanilla. Whisk well and strain once to make sure the batter is smooth. Refrigerate for 30 minutes if you can. It helps make smoother crepes but you can cook them right away too.
- Cook the crepes: Lightly butter a nonstick pan and heat it on low. Pour a ladleful of batter and swirl the pan gently to spread it thin. Cook on one side for 1 to 2 minutes until the surface looks set, flip and cook for 30 seconds. Let them cool completely before filling.
- Assemble: Place a crepe with the cooked side facing up. Fold the left and right sides of each crepe slightly towards the centre, leaving some space open in the middle. Spread a generous layer of nutella in the centre, shaping it roughly like a rectangle. Then, starting from the bottom edge, gently roll the crepe upwards into a tight roll. Place the crepe rolls on a plate, top with more nutella and serve, enjoyy!
Recipe Video
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