Crespelle alla Nutella

Crespelle alla Nutella is a delightful Italian breakfast dish featuring thin, delicate crepes filled with creamy Nutella. This healthier version uses whole wheat flour and a touch of almond milk, making it a guilt-free indulgence.

Ingredients

• whole wheat flour - 100 grams
• almond milk - 250 ml
• large eggs - 2
• vanilla extract - 1 teaspoon
• Nutella - 60 grams
• coconut oil - 1 tablespoon (for cooking)
• fresh strawberries - 100 grams (for topping)
• powdered sugar - for dusting (optional)

Steps

1. In a mixing bowl, whisk together the whole wheat flour, almond milk, eggs, and vanilla extract until smooth and free of lumps.
2. Heat a non-stick skillet over medium heat and add a small amount of coconut oil to coat the surface.
3. Pour a ladleful of batter into the skillet, swirling it to create a thin, even layer. Cook for about 1-2 minutes or until the edges start to lift and the bottom is lightly golden.
4. Flip the crepe and cook for another 1 minute on the other side. Transfer to a plate and repeat with the remaining batter, adding more coconut oil as needed.
5. Spread a tablespoon of Nutella over half of each crepe, then fold them over. Optionally, dust with powdered sugar.
6. Serve warm topped with fresh strawberries.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 15 g
• Sodium: 70 mg
• Cholesterol: 150 mg
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Whole wheat flour provides more fiber than regular flour, aiding digestion.
• Using almond milk reduces calories and saturated fat compared to traditional dairy milk.

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