Crêpe - base recipe
250 g of Molino Rossetto “00” flour
60 gr of of vanilla sugar
500 ml of milk
A pinch of salt
3 eggs lightly beaten
40 g of melted butter
Pour the sifted flour and a pinch of salt in a bowl, add vanilla sugar and milk paying attention not to make lumps.
Beat the batter with a whisk, add eggs and blend all the ingredients. Let the batter rest in the fridge for half an hour.
Heat a non-stick pan. Add the melted butter to the batter. With a little spoon bring a little quantity of batter and pour it into the pan. Let it cook every side until the crêpe will be golden.
Let the crêpe cool and fill with NutellaⓇ or with chocolate mousse. Fold on itselves and wait on sprinkled with icing sugar.