“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Versilia, Italy!

Friday, July 13, 2012

Crepes alla Nutella (crepes with Nutella)

Although the humble crepe is originally from France, they skipped the border and made themselves a part of Italian cuisine. Italian's use crepes to fill with both savoury and sweet fillings. Also using a variety of flours to construct them with such as chestnut and hazelnut flour.  Crepes can also be used to compose cannelloni, typically made using pasta.
Crepes have become a popular 'street food' in Italy, generally accompanied with a big hot pot of melted Nutella ready to poured all over them. The crepe stands are normally situated in major Cities targeting tourists, but I know plenty of Italians that also delight in these wicked parcels. It is impressive to see your crepe being freshly made on a big hot plate as the batter is quickly turned by a wooden rateau. It only takes a minute or two before the paper thin crepe is ready, then covered with lashings of hot Nutella.
I was inspired to make these today as I made my own Nutella earlier in the week (refer to recipe).  The combination of the two together is truly splendid. 
A perfect winter's day treat to delight in and keep you warm.
melted Nutella before spreading on crepes


mixing the egg in the crepe batter
What you need (makes 8-10 crepes):
250g white flour tipo 00
1/2 litre milk
pinch of salt
three organic eggs
40g melted butter

How to make:
1: Sift the flour and pinch of salt into a large bowl. Make a well and add the milk whilst stirring.  Use a whisk to quickly blend and ensure the batter is lump free.
2: Whisk the eggs seperatley and pour into the batter, whisk all together. Cover and set aside for 1/2 hour.
3: Melt the butter and keep in a small jar next to the stove. Heat the crepe pan and add a small amount of butter.
4: Use a soup ladle and add a spoonful directly to the centre of the crepe pan.  If you are lucky enough to own a wooden rateau, use it to evenly turn the batter around the pan.  OR, as you add the batter to the pan quickly rotate the pan on a 45 degree angle and evenly distribute the batter. A ladle size amount should be enough to cover the base of the crepe pan- they are meant to be very thin. Flip once browned.
5: Repeat the process until all the batter is used.
6: Melt a jar of Nutella in a small saucepan and spread evenly over cooked crepes. Fold crepes in half, then half again creating triangles. 
Cast iron crepe pan with wooden rateau


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