Nutella & Pistachio Crespelle
These sweet Italian pancakes are the perfect quick snack and fun for all the family and you can fill them with your favourite fillings.
- 1 Cup / 125g Flour
- ½ tsp Salt
- 2 Eggs
- 1¼ Cups | 310ml Milk
- 2 tbsp Melted Butter + extra for cooking
- 1/2 cup/50g sugar
- Nutella for the filling
- Pistachio cream for drizzling
- Crushed pistachios
In a medium sized mixing bowl combine the eggs, melted butter, sugar, milk and whisk. Then add the flour and salt and whisk until you have a smooth batter.
Cover the crepe batter with plastic wrap and leave in the fridge to rest overnight or if limited for time 1 hour.
Heat a large frying pan or crepe pan over medium heat. Grease the pan with melted butter and pour in about a ¼ cup of crepe batter. Use a crepe tool or tip the pan around to spread the batter evenly.
Cook the crepe for 30 seconds to a minute or until the top has set, flip the crepe using a spatula and cook for a further 30 seconds on the remaining side.
Then fill with nutella and fold over into a half moon and drizzle pistachio cream over the top and top with crushed pistachios.