250 grams flour
1/2 liters milk
40 grams butter
60 grams sugar
2 tablespoons port wine
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1Using a deep bowl, add flour, sugar, vanilla, salt, wine and milk.
2Beat the mixture until smooth and creamy without any lumps
3In a separate bowl, beat the eggs then add to the batter; mix well and add melted butter.
4Cover and leave to rest for about 30 minutes in the refrigerator.
5Heat a nonstick crepe pan, frying pan or skillet. Melt a small amount of butter. Once the pan is hot, pour in a small ladleful of batter into the center, enough to cover the base of the pan. Turn or rotate the pan by hand to ensure the batter spreads to the edges of the pan.
6Leave to cook for 1 minute, shaking the pan occasionally to prevent the pancake from sticking. As soon as it turns golden brown, flip the pancake over and cook the other side.
7Once ready, remove from pan and slide on to a plate.
8Repeat the cooking steps for the rest of the batter and carefully place each crepe one on top of the other.
9On an ovenproof serving dish, pile the crepes, with a spreading of Nutella in between, one on top of the other.
10On the last layer, sprinkle with powdered sugar and place under the grill for a few minutes.
11Spread the top layer with a little chocolate and sprinkle with powdered sugar and cocoa powder. Serve warm.
PER SERVING *
|Calories320Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Maryanne S. 3 Jun 2015
This was a great breakfast treat for me and my family that was scarfed down within just a few minutes. It really breaks you away from ordinary pancakes and the nutella tasted much better than using a traditional type of chocolate like we have used in the past. I can see myself making this recipe many times in the future and would give it a big 5 stars.