Chocolaty Strawberry Finger Crepes recipe

1 1/4 cups milk
2 whole eggs
1/2 cup plus 2 tablespoons strawberry preserves, divided
1 cup all-purpose flour, sifted
2 tablespoons unsalted butter, melted
Nonstick cooking spray
1 cup Nutella
2 tablespoons confectioners sugar
Whipped cream (optional)
Sliced strawberries (optional)

For the batter, pur�e milk, eggs and 2 tablespoons straw- berry preserves in food processor until smooth. Add flour and melted butter. Pulse slightly until completely blended. Do not over-mix. Refrigerate 1 hour.

Spray crepe pan (or 9-inch nonstick frying pan) with nonstick cooking spray and warm over medium heat. When pan is hot, pour 1/4 cup batter in pan, maneuvering to spread batter to cover bottom. Once mixture sets on top, carefully flip crepe to cook other side. Flip cr�pe onto plate lined with parchment or wax paper. Repeat until batter is gone, separating each cr�pe with paper.

Spread each cr�pe with 1 tablespoon hazelnut spread and 1/2 tablespoon strawberry preserves. Roll up tightly and dust with confectioners sugar.

Serve with whipped cream and fresh, sliced strawberries, if desired.

Servings: 12
Serving size: 2 crepes