Mother’s Day Crepes

Makes: 12 Crepes
Total Preparation Time: 30 Minutes

2 large eggs
1 cup all-purpose flour
1 ¼ cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
1 teaspoon Cinnamon
1 teaspoon Vanilla
Cooking Spray
1 (13oz) Jar Nutella, chocolate hazelnut spread
1 quart Strawberries, Sliced
2 pints Blueberries

For the batter place all ingredients in a blender and mix for 30 second until smooth, and set aside. For the filling slice the strawberries and combine the blueberries in a bowl and set aside. Heat a 9-inch non-stick pan on medium heat, coat lightly with cooking spray. Ladle a small amount (1/4 Cup or 2 ounces) of the batter onto the pan and then immediately tilt and swirl so the bottom is coated evenly with a thin layer of batter. Cook the crepe for about one minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other for another minute. Stack finished crepes on a plate, Continue until all batter is gone. To assemble the crepes, spread about 1 tablespoon of Nutella on the crepe, add about 1/3 cup of fruit mixture, roll up like a burrito and serve.

Mother's Day Crepes Recipe

View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA








Cartlidge & Browne

Overall Wine Review: Wine rating system Wine rating system Wine rating system

Varietal: Cabernet Sauvignon

Vintages: 2008

Country: California, USA

Essence of: When I first open this wine I had aromas of dried strawberries and tons of alcohol, it was overwhelming. I took a sip and was disappointed. The tannins are very harsh and overpowered the fruit in the wine, not well balanced at first / Bits recommended to let this wine sit and breath for 15 to 20 min the flavors begin to settle down and the fruit comes into place. / Notes of cedar and bits of vanilla and spice come out once the alcohol subsides, but the tannins remain very apparent with a lingering long finish.

Best Served With: Gamey & Grilled Meats

Price Range: Under $15 per bottle

Cartidge and browne wine review