Plazma crepes with Nutella and sour cherries

You can make the crepe batter ahead, and fry just as you're about to serve! 

Ingredients

• 1 cup Nutella or Eurocrem
• 1 cup sour cherries in syrup
• 1 cup ground Plazma biscuits (or substitute Milk Arrowroot)
• ¼ cup chocolate syrup, to drizzle
• 1 punnet strawberries, to serve
• ¼ cup icing sugar, to dust

Crepe batter

• 650 g flour
• 1 L milk
• 6 eggs
• ¼ cup icing sugar
• ½ tsp salt
• 60 g butter, melted, plus 60g extra for brushing

Resting time: 30 min

Instructions

Place the flour, milk, eggs and icing sugar all together in a blender and blend until smooth. Rest in the fridge for 30 minutes in the blender jug, then add the melted butter and briefly pulse to combine.

Heat a perfectly flat 24 cm frying pan or crepe pan and brush with a littlle melted butter. Tilt the pan and pour in about ⅓ cup of batter, quickly swirling the batter to completely coat the pan in a thin layer. Cook for about 2 minutes until lightly browned, then flip and cook for about 20 seconds until set. Remove to a plate to cool. Repeat for the remaining batter.

Brush the crepes generously with butter and Nutella or Eurocrem. Scatter with ground Plazma biscuits. Add a few sour cherries and fold into quarters or roll into cigars. Serve with more sour cherries, a drizzle of chocolate syrup, a little more ground Plazma, strawberries and a dusting of icing sugar.

Photography by Lucy Alcorn.

Destination Flavour Eurovision, hosted by Adam Liaw is available to watch on SBS On Demand here.

You can make the crepe batter ahead, and fry just as you're about to serve!