Pancakes with chocolate spread and strawberries

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 8

A super quick recipe for pancakes with fresh strawberries and chocolate-hazelnut spread that requires minimal effort and ingredients. Ease of preparation and delicious taste are the hallmarks of this dish. A great option for a lazy, light breakfast or dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 eggs
1 cup of milk
1.5 cups of flour
4 tbsp melted butter
A pinch of salt
Sliced strawberries
Chocolate-nut butter, for example Nutella

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, milk, flour, butter, strawberry, chocolate-nut butter

Cooking the dish according to the recipe:

In a blender, combine the eggs, milk, and 1 cup of water. Add the flour, melted butter, and salt. Blend on high speed until smooth, stopping to scrape down the sides as needed. Transfer the batter to a plastic container and refrigerate for two hours.
Heat a 12-inch nonstick skillet over medium-high heat. Pour 1/2 cup of batter into the pan, swirling it to coat the bottom. Cook for 1-2 minutes, then carefully flip the pancake. Spread a little chocolate spread on the top right side of the pancake and top with sliced strawberries. Roll up, remove from the pan, and serve.

Author of the recipe - GoYaYa's Crepes is a fast food restaurant in New York City, USA.

Categories:

recipe / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches

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