Desperate times call for desperate measures. What is a girl to do after a car breakdown at 6:30am on the way to work, followed by a day filled with equally frustrating circumstances? Find the first available vessel to deliver Nutella to one’s mouth! This may not be Julia’s way of enjoying crepes, but we surely enjoy them this way. The first time we had Nutella and fruit in a crepe was at the L.A. Farmer’s Market in Los Angeles, CA. We became regular visitors throughout our time in California. Conveniently, I already had crepe batter prepared and ready to use in my refrigerator, so the day was not a complete bust. I may not have a vehicle anymore, but I do have crepes. I will survive.
Prepared crepes, as directed above, originally posted here: Pâte à Crêpes (Crêpe Batter)
Strawberry or banana slices
Whipped cream, optional.
Heat crepe pan over low heat and warm up a prepared crepe in the pan. Gently spread a few tablespoons (or your desired amount) of Nutella on one half of the crepe. Allow to melt a bit, then top with sliced fruit. Gently fold over the crepe and remove to a serving plate. Top with whipped cream if desired.