• Plasma crepes with nutella and sour cherries (Destination Flavour)Source: Destination Flavour

Sometimes it's the simple things that sing. A floppy crepe, a schmear of Nutella, a hit of sour cherry and a dust of icing sugar is all you need right here.






Skill level

Average: 4.5 (47 votes)

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


  • 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 30 min

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 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.