Blintzes with Pineapple, Yogurt and Nutella®
INGREDIENTS for 6 portions
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3 eggs
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¾ cup milk
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¾ cup all purpose flour
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Pinch of salt
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1 tbsp Nutella®
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¼ cup Greek yogurt
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¼ cup pineapple, diced
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Zest of ½ lime
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2 tsp sliced unsweetened roasted coconut
To enjoy this delicious recipe, 1 tablespoon of Nutella® per person is all you need!
STEPS
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Whisk eggs with milk in a large bowl. Whisk in flour and salt until smooth. Cover and refrigerate for at least 30 minutes.
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Heat a 10 inch non-stick frying pan over medium heat. Lightly spray with oil. Pour 1/4 cup batter into hot pan. Lift pan from burner and swirl batter to cover the surface with a very thin layer. Return to burner and cook until top is set, about 1 minute, then flip carefully with a large spatula. Cook until underside is just golden, about 1 more minute. (If crepe is browning too quickly, adjust heat.) Transfer to a plate. Repeat with remaining batter. (You can store the crepes for 2 days in the fridge).
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Place the crepe on a dish. Spread ½ tbsp of Nutella®, over the crepe. Follow with the yogurt, the pineapple (reserve 1 tbsp for topping), ½ the lime zest and 1 tsp coconut. Fold the sides of the crepe inward and roll crepe up. Top with the remaining Nutella®, diced pineapple, lime zest and the rest of the coconut.
