Nutella Crepes, Brown Butter Nutella Crepes

Nutella Crepes, Brown Butter Nutella Crepes.

Easy recipe for Brown Butter Nutella Crepes with step by step pictures. Makes an excellent breakfast or a simple dessert.

When I first saw Nutella on a shelf in a grocery store in Bangalore, I literally jumped. It is now available in most super markets. They are true little things of joy! Crepes makes for an easy snack, dessert, breakfast – the options are endless. Traditionally in french crepe stands, the crepe batter is poured onto a griddle and spread with a wooden stick kind of a tool called a râteau. The Nutella hazelnut and chocolate spread is slathered on the crepe and served hot with a sprnkling of powdered sugar. Come, Lets do it!

In a bowl, crack an egg, 1/4 cup of water and 1/2 cup of milk.

Add in 1/4 teaspoon of salt and whisk until combined. Add in half cup of flour and whisk until smooth.

Set a smallest pan you have on medium heat and melt 3 tablespoon of butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. Add the browned butter into the flour mixture and whisk till its completely combined. Set aside.

Set a pan over medium heat. Cast iron or non-stick works well. Using a 1/4 – 1/3 cup measure (depending on how big you want the crepes), scoop the batter and pour it into the center of the pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan. Cook for a minute. Flip the crepe over. Cook on the other side for 15-30 seconds. Slide the crepe on a plate and set aside.

Spread with 1/2 tablespoon of the Nutella on one half of each crepe and just roll it up or fold into triangles. Garnish with fruits and a sprinkling of powdered sugar.

• 3 tablespoons unsalted butter
• 1 large egg
• 1/4 cup water
• 1/2 cup milk
• 1/4 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 3 tablespoon Nutella
• Fruits of your choice for garnish
• Confectioners sugar for dusting

1. In a bowl, crack an egg, add 1/4 cup water and 1/2 cup milk.
2. Add in the salt and whisk until combined. Add the flour and whisk until smooth.
3. Set a heavy pan on medium heat and melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. Add the browned butter into the mixture and whisk till its completely combined. Set aside
4. Set a pan over medium heat. Cast iron or non-stick works well. Using a 1/4 – 1/3 cup measure (depending on how big you want the crepes), scoop the batter and pour it into the center of the pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan. Cook for a minute. Flip the crepe over. Cook on the other side for 15-30 seconds. Slide the crepe on a plate and set aside.
5. Spread with 1/2 tablespoon of the Nutella on one half of each crepe and just roll it up or fold into triangles. Garnish with fruits and a sprinkling of powdered sugar.

• Author: kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: French

I minimally adapted this recipe from Jeffrey Saad’s cookbook.

Jeffrey Saad’s Global Kitchen: Recipes Without Borders

• 3 tablespoons unsalted butter
• 1 large egg
• 1/4 cup water
• 1/2 cup milk
• 1/4 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 3 tablespoon Nutella
• Fruits of your choice for garnish
• Confectioners sugar for dusting

1. In a bowl, crack an egg, add 1/4 cup water and 1/2 cup milk.
2. Add in the salt and whisk until combined. Add the flour and whisk until smooth.
3. Set a heavy pan on medium heat and melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. Add the browned butter into the mixture and whisk till its completely combined. Set aside
4. Set a pan over medium heat. Cast iron or non-stick works well. Using a 1/4 – 1/3 cup measure (depending on how big you want the crepes), scoop the batter and pour it into the center of the pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan. Cook for a minute. Flip the crepe over. Cook on the other side for 15-30 seconds. Slide the crepe on a plate and set aside.
5. Spread with 1/2 tablespoon of the Nutella on one half of each crepe and just roll it up or fold into triangles. Garnish with fruits and a sprinkling of powdered sugar.

• Author: kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: French

Find it online : https://www.kannammacooks.com/brown-butter-nutella-crepes/

Palak Paneer recipe. Easy Palak Paneer recipe that is made with only 6 ingredients and absolutely healthy. Recipe with step by step pictures and video

This recipe for palak paneer is based on my mom’s keerai masiyal / spinach mash. The secret to her spinach mash is that she uses copious amounts of garlic and onion. We call it as rakkiri. The garlic and onions when roasted become slightly sweet and pairs so well when combined with spinach. This is the perfect palak paneer recipe for beginners as there are only 6 ingredients in the recipe and this palak paneer recipe can be put together in under 15 minutes if you have all the ingredients prepped and ready. If you are in a hurry, use store bought peeled garlic. This recipe is way better than any restaurant style palak paneer if I say so myself. If you are vegan, you can replace the paneer for firm Tofu.

Click the link below to find the recipes on the site that uses the main ingredient as greens / spinach etc… Spinach / Greens recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Polypropylene Chopping Board Teakwood Chopping Board Silicone Spatula High-End Nakiri Knife Glass Mixing Bowls (500 ml) Carbon Steel Knife Measuring Spoons Indian Mixie Frying Pan with wooden handle

Here is the video of how to make Palak Paneer at home from scratch. Palak Paneer recipe Video

Here is the step by step pictorial and explanation of how to make palak paneer recipe at home. Here is what you will need for making Palak Paneer Recipe

Just six ingredients for making this home style palak paneer recipe. Salt is not counted as in ingredient. This recipe for palak paneer does not use butter, malai or cream and is an extremely healthy recipe.

Heat coconut oil in a pan and add in the garlic. I like to use coconut oil for making this Palak Paneer recipe. If you do not like the flavour of coconut oil, use any vegetable oil. Add in two whole pods of garlic. I know it looks like a lot of garlic, but believe me, it adds a lot of flavour to this recipe.

Add in the roughly chopped onions. We will be using about two cups of onions for this recipe. Again, it looks like a lot of onions but the roasted onions add to the aroma and flavour to the recipe.

Add in the salt. Add a little less as spinach when wilted will be nothing. We can adjust the seasoning in the palak paneer recipe later if need be.

Add in the green chillies. If you do not want a spicy palak paneer, remove the seeds from the chillies and add only the skin. The spicy heat is in the seeds. The skin has a lot of flavour. You can up the green chillies if you like your Palak Paneer spicy restaurant style.

Saute the veggies on a medium flame for a good ten minutes till the onions are soft and slightly golden and the garlic is slightly roasted and brown. Its really essential that the onions are properly cooked as the taste of the palak paneer dish depends on how well the garlic and the onions are cooked.

Add in the washed and cleaned spinach leaves / palak leaves. I do not chop the leaves and I add in the leaves along with the stem. Unlike other greens the stem is not very hard and fibrous. Palak stem is very tasty.

Add in a little water so the steam will help to wilt the spinach quickly and the onions wont scorch at the bottom.

Cook for 3-4 minutes till the spinach is completely wilted. Do not cook for long. Cooking for long will make the greens lose colour.

Remove from heat and set aside to cool a bit.

Grind the spinach / palak mixture to a smooth puree. Do not add any water while grinding.

The paneer prep Heat oil in a pan and add in the diced paneer.

Sprinkle a little salt and roast the paneer cubes to golden on all sides.

Add it to the spinach puree.

Garnish the Palak Paneer with some chopped green chillies and serve hot with roti / paratha. Amazing Palak Paneer is ready.

Main Ingredients for making home style palak paneer recipe

• 2 teaspoon coconut oil
• 2 whole pods of garlic
• 2 cups onions, roughly chopped
• 3/4 teaspoon salt
• 3 green chillies
• 250 grams palak leaves / spinach leaves

Paneer Prep for making Palak Paneer

• 1 teaspoon coconut oil

• 200 grams paneer, diced

• a pinch of salt

• Heat coconut oil in a pan and add in the garlic. I like to use coconut oil for making this Palak Paneer recipe. If you do not like the flavour of coconut oil, use any vegetable oil. Add in two whole pods of garlic. I know it looks like a lot of garlic, but believe me, it adds a lot of flavour to this recipe.

• Add in the roughly chopped onions. We will be using about two cups of onions for this recipe. Again, it looks like a lot of onions but the roasted onions add to the aroma and flavour to the recipe.

• Add in the salt. Add a little less as spinach when wilted will be nothing. We can adjust the seasoning in the palak paneer recipe later if need be.

• Add in the green chillies. If you do not want a spicy palak paneer, remove the seeds from the chillies and add only the skin. The spicy heat is in the seeds. The skin has a lot of flavour. You can up the green chillies if you like your Palak Paneer spicy restaurant style.

• Saute the veggies on a medium flame for a good ten minutes till the onions are soft and slightly golden and the garlic is slightly roasted and brown. Its really essential that the onions are properly cooked as the taste of the palak paneer dish depends on how well the garlic and the onions are cooked.

• Add in the washed and cleaned spinach leaves / palak leaves. I do not chop the leaves and I add in the leaves along with the stem. Unlike other greens the stem is not very hard and fibrous. Palak stem is very tasty.

• Add in a little water so the steam will help to wilt the spinach quickly and the onions wont scorch at the bottom.

• Cook for 3-4 minutes till the spinach is completely wilted. Do not cook for long. Cooking for long will make the greens lose colour. Remove from heat and set aside to cool a bit. Grind the spinach / palak mixture to a smooth puree. Do not add any water while grinding.

• Heat oil in a pan and add in the diced paneer. Sprinkle a little salt and roast the paneer cubes to golden on all sides. Add it to the spinach puree. Garnish the Palak Paneer with some chopped green chillies and serve hot with roti / paratha. Amazing Palak Paneer is ready.

Notes

You can replace the paneer with tofu to make it a vegan Tofu Palak recipe.

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 15m

This recipe has been updated and re-published in June 2020.