Shabbat Menu: Potato Wrapped Fish and Chocolate Crepes


Chocolate Crepes


2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tbsp melted butter

butter, for coating the pan

1-2 cup nutella spread

chocolate syrup


1. In a blender, combine first five ingredients together and blend for 10 seconds to make batter. Then, place the crepe batter in the refrigerator for 1 hour. This will settle any bubbles you may have and will keep the crepes from breaking apart.

2. Heat a small non-stick pan over medium heat. Add butter to coat. Pour 1 oz of batter into the center of the pan and swirl to spread evenly.

3. Cook for 30 seconds, then flip. Repeat on the other side. Transfer them (one by one), laying them out flat on a plate to cool. Continue until all batter is used.

4. For serving, place some chocolate spread or nutella on the center of the crepe and either fold the sides over or you can just roll them up.  Top with a few drizzles of chocolate syrup. Serve!


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