Directions: |
Directions:Measure the flour and the sugar in a large bowl. Whisk to combine.
In a separate bowl, combine the eggs, vanilla extract, and the water. Whisk well to blend thoroughly. Pour the liquid mixture over the flour mixture all at once, using a rubber spatula to scrape the bowl. Whisk the mixture together until well blended. It should have the consistency of pancake batter. Line a cookie sheet with wax paper and set it by the stove. Spray a 12" non-stick skillet with non-stick cooking oil spray.
Heat it over a medium heat. Pour a 1/3 cup measure into the center of the heated skillet, then quickly tilt the skillet to spread the batter and coat the entire bottom of the skillet. Cook for 1-2 minutes until the batter looks set and no longer looks wet, and the underside is golden brown.
Using a plastic spatula and a heavy rubber spatula turn the crespelle over to cook the other side for a minute or two until golden brown.
Transfer the crespelle to the wax paper lined cookie sheet and cook another crespelle. While the crespelle is cooking, spread a tablespoon of the Nutella or jam, evenly over the cooked crespelle while it is still warm, using a rubber spatula. Fold the crespelle in half and then in half again forming a triangle. Continue cooking and filling and folding the crespelle.
Place the confectioner's sugar and the cocoa in a sifter and dust the tops of the crespelle. |
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