Raspberry Crepe Bites with Nutella^® chocolate hazelnut spread

METHOD

1. STEP 1

   In blender, combine milk, flour, egg, 1 tbsp butter and salt. Blend until smooth. Strain to remove lumps.

2. STEP 2

   Let stand at least 20 minutes or put in refrigerator up to 12 hours to use later.

3. STEP 3

   Heat 10-inch non-stick skillet over medium heat. Brush with some of remaining butter. Pour 1/4 cup batter into pan to make 7 1/2-inch thin crepe.

4. STEP 4

   Swirl to coat bottom of pan. Cook for 1 minute, or until crepe begins to curl at edges. Flip and cook for 1 minute more.

5. STEP 5

   Remove crepe to plate. Repeat with remaining batter, adding additional butter to pan as needed.

6. STEP 6

   Layer crepes between sheets of waxed paper to prevent sticking.

7. STEP 7

   Spread 1 heaped tsp (15g) of Nutella ^® chocolate hazelnut spread on each crepe.

8. STEP 8

   Place 6 raspberries across center of each crepe.

9. STEP 9

   Roll up crepe, enclosing raspberries. Cut each crepe into 6 pieces.