Fresh Fruit and Nutella Chocolate Crepe Sushi Step-by-step instructions

Before you start

Before starting, gather all ingredients and let the eggs and milk come to room temperature for about 15 minutes. Measure out the flour, cocoa, sugar, oil, vanilla, and salt. Hull and slice the strawberries, peel the bananas, and chop the pistachios.

Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Have a clean work surface and a sharp knife ready for rolling and slicing.

Instructions

Blend and Cook the Crepes

1. 1Make the Crepe Batter
   Combine the milk, eggs, flour, cocoa powder, sugar, oil, vanilla, and salt in a blender. Blend on high until the mixture is completely smooth, about 30 seconds. Scrape down the sides if needed. The batter should be pourable and about the consistency of heavy cream. Let it rest for 5 minutes while the skillet heats.
   Look for The batter is silky and smooth with no lumps.
   Tip Resting the batter allows the flour to hydrate and results in more tender crepes.
2. 2Cook the Crepes
   Place a non-stick skillet over medium heat and brush lightly with melted butter. Pour about 1/4 cup of batter into the center, then swirl to coat the bottom evenly. Cook for 1 minute, until the edges look dry and the bottom is set. Flip and cook for another minute. Transfer to a plate and repeat with the remaining batter, brushing the pan with butter as needed.
   Look for Crepes are lightly browned in spots and flexible enough to roll.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep cooked crepes stacked under a clean kitchen towel to prevent them from drying out.

After blending, the batter should be smooth and pourable, like heavy cream. As the crepes cook, you'll see the edges dry and the bottom set.

They should slide easily in the pan and flip without tearing. The kitchen will smell of chocolate and vanilla. You should have a stack of about 8 crepes, each lightly browned and flexible.

Fill, Roll, and Slice

3. 3Fill and Roll the Crepes
   Lay one crepe on a clean work surface. Spread a generous layer of chocolate-hazelnut spread over the entire surface, leaving a 1/2-inch border at the top edge. Arrange sliced strawberries and whole bananas in a line along the bottom edge. Roll the crepe tightly away from you, like a sushi maki roll, pressing gently to keep the filling snug.
   Look for The roll is tight and the filling stays in place.
   Tip Use ripe but firm bananas so they don't mush during rolling.
4. 4Slice the Crepe Sushi
   Using a sharp knife, trim the ends of each roll, then slice into 1-inch thick rounds. Wipe the knife clean between cuts for neat edges. Arrange the slices cut-side up on a serving platter.
   Look for Each piece shows a spiral of crepe, spread, and fruit.
   Tip A serrated knife also works well for slicing without squishing the filling.

The filled crepes should roll up tightly into neat cylinders. When sliced, each piece should show a clear spiral of crepe, hazelnut spread, and fruit. The fruit should stay in place, and the rolls should hold their shape. The slices should be uniform and about 1 inch thick, with clean edges.

Drizzle and Serve

5. 5Drizzle and Garnish
   Drizzle the melted white chocolate over the crepe sushi pieces in a zigzag pattern. Sprinkle with the chopped pistachios. Serve immediately while the chocolate is still glossy.
   Look for White chocolate drips invitingly over the dark crepes.
   Tip For a cleaner look, drizzle with a spoon or a piping bag.

The white chocolate should be drizzled in a decorative pattern over the crepe sushi. The pistachios should be evenly scattered, adding a green contrast. The dish should look glossy and inviting, with the chocolate slightly set but not hard. Serve immediately to enjoy the best texture.

Common mistakes

One common mistake is overmixing the batter, which can make the crepes tough; blend just until smooth. Another is using too much batter in the pan, resulting in thick, doughy crepes; use about 1/4 cup per crepe.

Overfilling the crepes can cause them to tear or make rolling difficult; keep the filling moderate. Slicing with a dull knife can squish the rolls; use a sharp knife and clean it between cuts. Finally, don't skip the resting time for the batter—it helps the crepes cook evenly.

How to tell it’s done

The crepes are done when they are set and lightly golden on both sides, with no wet batter remaining. They should be flexible, not crispy. The filling is ready when the chocolate-hazelnut spread is evenly spread and the fruit is arranged.

The final dish is done when the white chocolate is drizzled and the pistachios are sprinkled. The eggs in the crepes are fully cooked through, reaching an internal temperature of 160°F (71°C).

• Egg dishes: 160°F (71°C) in the thickest part