3 free range eggs
65g butter, melted
1.5 cups milk
1 cup (150g) flour
½ teaspoon salt
2 tablespoons caster sugar
Chocolate hazelnut spread, for filling
250g strawberries, hulled and sliced
Icing sugar, extra chocolate hazelnut spread and fresh mixed berries, to serve
1. Place all crepe ingredients into the Sunbeam Café Series Blender and blend on high speed for 1-2 minutes until a thin batter forms. Pour batter into a jug and reserve until needed.
2. Heat the Sunbeam DuraCeramic skillet over medium high heat and pour in approximately 3 tablespoons of batter into the pan. Swirl to coat the base of the skillet and cook for 2-3 minutes, or until the top side of the crepe is no longer glossy. Flip the crepe and cook for a further 30 seconds before removing to a tray to cool. Repeat with remaining batter and allow crepes to cool completely before filling.
3. To assemble, spread approximately 1 tablespoon of chocolate hazelnut spread onto the crepe and place sliced strawberries just to the left of the centre of the crepe. Fold the crepe in half and in half again to form a triangular shape. To serve, dust liberally with icing sugar, drizzle with extra choc hazelnut spread and scatter over mixed berries.