This is the FINAL stop on the ShopRite #NYCWFF Virtual Food Tour! All week long, different bloggers have been recreating recipes that will be featured at the New York City Wine and Food Festival Grand Tasting presented by ShopRite. This post featuring Crepes with Nutella and Fruit has been compensated by ShopRite. As always, all opinions expressed are my own.
Did you know that the ninth annual New York City Wine and Food Festival, benefitting No Kid Hungry and Food Bank for New York City, started this week? I wish I’d gotten a chance to order tickets! The festival features four days of celebrity chef cooking demonstrations, food and wine tastings, dinners, classes, and more. What a fantastic event for a great cause. This year, ShopRite, one of the largest food retailers in the Tri-state area, is presenting the Grand Tasting portion of the festival and invited bloggers to highlight some of the dishes that will be served. As a part of the blogger tour, ShopRite sent me a sampling of their imported products from Italy to create a festival-inspired dinner at home. I’m delighted to participate and to share a delicious dessert idea: Crepes with Nutella and Fruit. Who could ever say “no” to warm, light-textured crepes, filled with indulgent chocolate hazelnut spread and fresh fruit? What a fun way to bring a taste of the festival home, any time of the year!
Before diving into dessert, I made a nice antipasto platter with the marinated artichokes, caponata (eggplant appetizer), tomato-garlic crostini, and Grissini bread sticks ShopRite sent. For a treat, I wrapped the Grissini with slices of Proscuitto di Parma (also available at ShopRite, near the deli counter in our store). It’s one of my favorite “quick-fix” ways to dress up bread sticks for an antipasto platter. They’re always the first to be devoured! For dinner, ShopRite also sent me some of their imported organic “trottole” pasta to try. Despite my half-Italian heritage, I’d actually never cooked trottole before, which translates to “spinning tops.” Not only is the pasta pretty when plated, but it holds sauce beautifully. I’ll definitely look for it again in the future.
I’m not sure how we saved room for dessert, but when there’s Nutella involved, it’s guaranteed I’m going to find a way! The secret to preparing crepes is really in your wrist movement. As you pour the batter into your pan with one hand, use your other hand to carefully hold the pan handle and swirl it by making a circular motion with your wrist. You want the batter to coat the bottom of the pan in a very thin and even layer. We make crepes often enough that I purchased a dedicated crepe pan (pictured above), but any nonstick 10-inch skillet will work. Once the crepe is lightly browned on one side, just loosen and flip it with a very thin spatula and and cook the other side until golden markings appear. When you fill and fold the crepes warm, the Nutella will melt a bit and enrobe the fresh fruit in chocolate (we chose berries, but any of your favorite fruits can be substituted). With these on the menu, I absolutely would not blame you if you decided to eat dessert first! No shame.
Thanks for checking out our #NYCWFF Virtual Food Tour! If you haven’t already, check out the first blogger in our tour at Dizzy Busy and Hungry with her take on Chicken Cacciatore Meatballs! Celebrate the spirit of the festival at home, and find everything you need at your local ShopRite.
Crepes with Nutella and Fruit
For this recipe, you will need two bowls and a whisk, or a blender, and a 10-inch nonstick skillet or crepe pan.
Adapted from Shop Rite
- 3 large eggs
- 2 cups all purpose flour
- 1 tablespoon unsalted butter, melted and cooled
- 1 cup whole milk
- 1 cup water
- 1 cup Nutella (plus, additional, as desired)
- vegetable oil or melted butter, for greasing the pan
- Fresh fruit, for garnish
Whisk the milk, water, and flour together in one bowl. Whisk the eggs with the melted butter in another bowl, and then whisk the egg/butter mixture into the milk/flour mixture until smooth. Alternatively, place all ingredients in a blender and puree until smooth. Crepe batter should have the consistency of heavy cream.
Let the batter rest for 15 minutes at room temperature.
Heat a skillet on the stove over medium heat and brush with vegetable oil or melted butter. Pour 1/4 cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch thick) and 10-inches in diameter. Cook until lightly browned, about 2-3 minutes, loosen edges and flip with a thin spatula, and cook on the second side until light golden marks appear. Stack crepes on a plate and repeat with remaining batter, greasing the pan as needed.
Spread 1-2 tablespoons of Nutella onto each crepe, add fresh fruit (mango, banana, berries, etc.) and fold in half or quarters to serve.