Nutella Crepes with Stewed Berries

For the crepes: In a blender or food processor, combine all of the crepe ingredients and blend well. Stir it with a spoon to make sure there aren’t any lumps; the batter should be smooth and thin.

Put an 8-inch crepe pan (or nonstick skillet) over medium heat and spray with nonstick spray (or brush with melted butter). Pour about 1/4 cup of batter into the pan and quickly swirl it to evenly cover the bottom of the pan. You want the crepes paper thin. Cook for about 30-45 seconds, or until the edges just start to turn golden. Flip the crepe and cook an additional 30 seconds. Slip the crepe onto a plate and repeat with the remaining batter. You should get 10-12 crepes. (I always use pieces of wax paper between the crepes so they don’t stick together.)

For the berries: In a small saucepan over medium heat, add 1 1/2 cups berries, water (or port wine) and sugar. Cook for 10 minutes, stirring often. Lower heat to medium-low, add the remaining 1 cup of berries and cook an additional 8 minutes, or until the sauce has thickened slightly.

For assembly: Place a crepe on your work surface. Spread about 1 tablespoon Nutella on half of the crepe. (I only put Nutella on half of the crepe because it’s pretty rich, but if you’re feeling decadent, by all means, spread it over the whole thing!) Roll the crepe up and slice in half. Spoon some stewed berries on top and enjoy!