Raspberry and Nutella Crepes from Closet Cooking
(makes 4 servings)
8 tablespoons nutella (chocolate hazelnut spread)
1 cup raspberry sauce
1 cup raspberries
2 tablespoons confectioners sugar
1. Spread chocolate hazelnut spread across half of each crepe and raspberry sauce on the other half.
2. Sprinkle with raspberries and fold the crepes in half.
3. Drizzle raspberry sauce onto the crepes to taste and sprinkle on some more raspberries.
4. Place the confectioners sugar in a fine sieve, hold it over the crepes and lightly tap the side to sprinkle the powdered sugar onto the crepes.