Dessert - vegetarian
For the crepes:
1 cup 00 Italian flour
1 cup milk
2 tbsp butter, melted
For the stuffing:
orange & onion sauce
Nocciolata hazelnut spread
Prepare crepes: in a bowl beat eggs with all ingredients, until you obtain a smoothe batter. Warm a 7" non-stick skillet and grease it with a little olive oil. When warm, pour a ladle of the batter and tilt the skillet until all bottom is covered. When top side begins getting firm, flip it over and cook the other side. It usually doesn't take more than 2 minutes per side. Arrange it on a dish and repeat until you finish the batter.
Spread 1-2 tbsp of spread on your crepes and fold as you prefer (make enough for each spread to satisfy all "eaters").
Lightly grease a baking pan, arrange the folded crepes sprinkle with confectioners' sugar and broil for about 5-10 minutes.
Serve with some fresh fruit.
- If you have plain crepes left you can freeze them with parchment paper between them.
- You can add 2 tbsp of sugar in your crepe batter, if you want a sweeter taste.