As promised, here’s the incredibly quick and ridiculously simply almost-homemade dessert I promised. If you’d like more of a truly homemade result, I’ve included a link for a crêpe recipe that is consistently good. It really does taste better to make your own, but I’ve included
|Photo by Taylor Fowler|
other directions for those of you who like elegant presentations and quick and tasty desserts. Allow yourself an additional hour of bake-ahead work, and homemade crêpes will not disappoint!
Otherwise, you can buy packaged, ready to serve crêpes; I like Melissa’s brand. Most grocery stores have something comparable. I found these at our local Harris Teeter. Even though we are most familiar with the chocolate hazelnut spread, Nutella, I actually prefer a different brand. Before Nutella was all the rage in the snack world, it was less processed and tasted better. If I can find it these days, I prefer Justin’s or Nocciolata brand. That’s completely up to you, though. Enjoy!
Nutella Crêpes with Strawberries à la mode
1 package of 10 pre-made crêpes
1¼ cups Nutella, Justin’s or Nocciolata chocolate hazelnut spread
2 pints vanilla bean ice cream (I prefer Talenti)
30 Strawberries, quartered
Spread 2 tbs. of chocolate hazelnut spread on each crêpe. Fold each crepe and place one or two on a plate, seam side down. Warm each plate in microwave for 10-15 seconds. Top with two scoops of ice cream and 3 quartered strawberries. Drizzle with caramel sauce. Serve immediately.
Reliable homemade crêpe recipe from Martha Stewart’s kitchen: