www.swineandswill.com“My Nutella obsession started in Europe years before the nutty spread caught on here in the States. I believe I had a hot crepe drizzled with it and topped with vanilla ice cream — brilliant! I was hooked from the first bite. This stuff was way better than peanut butter AND included chocolate; I have almost no sweet tooth, but I harbor a definite weakness for this stuff.
Fast-forward to 2010 and I wrote about a Nutella snack I’d seen that was new to grocery shelves: a snack pack with cookie sticks and Nutella for dipping. I wanted it then and there, but, alas, the European import was only sold in New York City at the time. Happily, as a food writer, I had many chances to enjoy splendid desserts featuring the hazelnut spread. But, when I found that aforementioned snack pack on the shelves at Jimmy’s Food Store in East Dallas, I thought I’d faint from pure shock. I sailed out with about 10 of those babies,” said Fleurima, who still loves Nutella.
- 2/3 cup plain flour
- 3 tsp mixed spice (cinnamon, nutmeg, allspice)
- Pinch of salt
- 1 large egg
- 1⁄4 cup milk
- 2 sliced bananas
- 1 mango chopped into cubes
- 6 tbsp Nutella® Hazelnut Spread (1tbsp per pancake)
- Olive oil spray for frying
- Sift the flour, spices and a pinch of salt into a bowl. Make a well in the center with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
- Spray oil in a medium frying pan. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
- Flip over the crêpe with a spatula, and cook the other side until it is golden brown. Slide the crêpe out of the pan on to a plate and put in oven to keep warm. Spray the pan with oil and cook the remaining crêpes one at a time in the same way.
- When ready to serve, spread a thin layer of Nutella® on top of each crêpe, fold, and top with sliced banana and mango.
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- 1 baguette cut into 1⁄2 inch thick slices
- 1 cup blackberries ( fresh or frozen)
- 1 tsp orange juice
- Zest of 1⁄2 orange
- 1 tbsp Nutella® Hazelnut Spread
- Combine the blackberries, orange juice and 1⁄2 the orange zest in a medium bowl and gently mash with a fork.
- Grill bread slices under a hot grill until golden. Spread each slice with Nutella® and top with the blackberry mix. Finish with a sprinkling of the remaining zest.
- 2 slices whole-grain white bread
- 1 tbsp Nutella® Hazelnut Spread
- 2 large strawberries, washed, hulled and thinly sliced length-wise
- 3 large strawberries, washed, extra
- Cut crusts from bread.
- Roll bread thinly, using a rolling pin, or pat with clean hands.
- Spread each slice of bread with Nutella®.
- Rotate each slice of bread so it is a diamond shape.
- Layer one sliced strawberry down the center of each slice of bread from the top corner to the bottom.
- Fold the opposite two corners of the bread to the center.
- Cut each wrap, through the center horizontally, into two even pieces.
- Arrange portions of the wrap with the extra whole strawberries on a serving plate.
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