Sunday, October 3, 2010

A pink Sunday brunch


Perfect for a Sunday morning brunch at home...


Ingredients:
crepes (recipe below)
chocolate hazelnut spread (Nutella)
strawberries (sliced)
pistachios (chopped)

Spread crepes with Nutella, place strawberries on one half, fold over and sprinkle with pistachios. Serve with yogurt, cream or icecream!




Crepes

1/2 cup flour
1 egg
3/4 cup milk
1/8 teaspoon salt
1 tablespoon butter (melted)
Directions:
Mix everything in a large bowl.
Pour 1/4 cup of the mixture into a lightly buttered pan heated at medium.
Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
Cook the crepe until golden brown on the bottom, about 2 minutes.
Flip and cook the other side until golden brown.


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The Boutique Markets Team