½ cup of Crack’r Crums Original
½ cup of wheat flour
1 tablespoon of sugar
2 tablespoons of butter melted without salt
1 egg ¼ teaspoon vanilla
1 cup of chocolate hazelnut spread (Nutella)
1-2 cups of fresh strawberries, washed and cut into thin slices
- For crepes: Place all the ingredients of the crepe mixture in a blender. Blend until a consistent even mixture is obtained. Let the mixture stand in the refrigerator for 30 minutes.
- Heat a small nonstick skillet over medium-low heat. Spray with butter spray. Pour 1/4 cup of mixture in the center of the pan and turn until the mixture covers the entire surface; cook for about 30-45 seconds, or until you see that the edges of the crepe are peeling off the pan. Turn and cook for another 10 seconds. Place the crepe on a plate and repeat the procedure until the mixture runs out. Let it cool.
- To serve, spread a spoonful of hazelnut chocolate cream over the crepe and add a few slices of the strawberries to taste.
- Fold each crepe in half, and again in half covering the filling. Decorate with chocolate and strawberries and enjoy!