Christmas Crêpes with NUTELLA® hazelnut spread

Can’t wait for Christmas crepes.

Folded into triangles and stacked together to form a Christmas tree, these gorgeous crepes with NUTELLA® hazelnut spread are a Christmas morning favourite. Tuck a couple berries under the

Christmas Crepe tree and enjoy a wholesome breakfast.1 1/3 cups (325 mL) whole milk. 2 tbsp (30 mL) granulated sugar.3 eggs. Pinch salt.1 vanilla bean, split and scraped. 1 cup (250 mL) cake-and-pastry flour, sifted.1/4 cup (60 mL) melted butter. 2 tbsp (30 mL) vegetable oil.1/2 cup (125 mL) NUTELLA® hazelnut spread.

In large bowl, using immersion blender or in countertop blender, combine milk, sugar, eggs, salt and vanilla seeds; purée until smooth. Add flour and melted butter; blend until just combined. Cover and refrigerate for 20 minutes.

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Set 10-inch (25 cm) nonstick skillet or crêpe pan over medium heat; brush with a bit of oil. Pour in 1/3 cup (75 mL) batter, swirling pan quickly to coat bottom. Cook for about 1 minute or until set. Flip over; cook for about 30 seconds or until bottom is dry. Transfer to plate. Wipe out pan and brush with additional oil. Repeat to make 8 crêpes.

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Spread 1 tbsp (15 mL) NUTELLA® over half of each crêpe. Fold into thirds to form a triangle resembling a Christmas tree.

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