Nutella Stuffed Crepes

I grew up eating palachinki (crepes) religiously. This was my all time favorite breakfast and my mom loved whipping them up for me. I tried out these delicious crepes inspired by Marina from Let The Baking Begin! I substituted the milk, sugar and flour to my own Healthy with Nedi preferences and followed the rest of her recipe! These crepes turned out ABSOLUTELY UNREAL, so soft and fluffy. Check out her website for many more tasty recipe!

Nutella Stuffed Crepes

Serves 4

INGREDIENTS

For Crepe Batter:

• 6 large eggs
• 1 tsp salt
• 1 Tbsp stevia
• 1 1/2 cups almond flour
• 4 cups almond milk
• 1/4 cup melted coconut oil

To Stuff:

• Nutella
• Toasted Almond Flakes

DIRECTIONS

STEP 1. To a blender or a mixer add eggs, stevia, salt & flour. Turn on high and let it blenduntil combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and blend for about 30 seconds.

STEP 2. Next heat a non stick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45 degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. (visit blog for details)

STEP 3. When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of the crepes in the above manner.

STEP 4. Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.