Nutella Fruit Crepe Sushi with White Chocolate Drizzle Step-by-step instructions

Before you start

Before you begin, gather all your ingredients and equipment. Whisk the batter until smooth and let it rest. Have your filling ingredients ready: slice the strawberries and peel the bananas. Melt the white chocolate just before serving.

Prepare a clean work surface for rolling. If you want extra-clean slices, chill the assembled rolls in the refrigerator for 15-20 minutes before cutting. This helps the filling firm up slightly, making the sushi pieces neater.

Instructions

Batter and First Crepes

1. 1Make the Crepe Batter
   In a large mixing bowl, whisk together the milk, eggs, flour, cocoa powder, sugar, oil, and vanilla extract. Whisk until the batter is smooth and thin, with no lumps. Let the batter rest for 5 minutes while you prepare the filling.
   Look for The batter should be the consistency of heavy cream, easily pourable.
   Tip For an extra-smooth batter, strain it through a fine-mesh sieve before cooking.

The batter should be smooth, pourable, and free of lumps. The first crepe may be a test to adjust the heat. Crepes should be thin, flexible, and lightly browned. They should not be crisp or brittle.

If the batter is too thick, add a tablespoon of milk at a time until it reaches the right consistency. The crepes should easily release from the pan and stack without sticking.

Rolling and Filling

2. 2Cook the Crepes
   Heat a nonstick skillet over medium heat. Lightly grease with a little oil or butter. Pour about 1/4 cup of batter into the center, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is set. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.
   Look for Crepes should be golden and flexible, not crispy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep cooked crepes covered with a clean towel to stay pliable.
3. 3Assemble the Rolls
   Place one crepe on a clean work surface. Spread a thin layer of chocolate-hazelnut spread over the entire surface. Arrange strawberry slices and banana pieces in a line across the bottom edge. Roll the crepe tightly into a cylinder, like a sushi roll. Repeat with remaining crepes and filling.
   Look for The roll should be tight and secure, with filling visible at the ends.
   Tip Use a serrated knife to slice the rolls cleanly without squishing the filling.

Each crepe should be spread with a thin layer of Nutella, leaving a small border. The fruit should be arranged in a neat line. Rolling tightly ensures the sushi pieces hold together. The ends should be sealed by pressing gently. If the crepe tears, it's okay—just roll it carefully. The rolls should look uniform and be firm enough to slice.

Slicing and Finishing

4. 4Slice and Serve
   Using a sharp knife, slice each roll into 1-inch pieces. Arrange the pieces on a serving plate, cut side up. Drizzle with melted white chocolate and sprinkle with chopped pistachios. Serve immediately.
   Look for The pieces should hold their shape and show a spiral of filling.
   Tip Melt white chocolate in a microwave in 30-second bursts, stirring in between.

The rolls should be sliced into 1-inch pieces with a sharp knife. Each piece should show a clean spiral of crepe, Nutella, and fruit. The white chocolate drizzle should be drizzled in a zigzag or spiral pattern. The pistachios should be sprinkled evenly. The final presentation should be vibrant and appetizing, with the red strawberries and green pistachios standing out.

Common mistakes

A common mistake is making the crepe batter too thick, which results in heavy, cake-like crepes that are hard to roll. Always whisk thoroughly and add a little extra milk if the batter seems too thick.

Another mistake is overfilling the crepes, which makes rolling difficult and causes the filling to spill out. Use a thin, even layer of Nutella and don't overload with fruit. When slicing, use a very sharp knife and wipe it clean between cuts to avoid dragging the filling.

How to tell it’s done

The crepes are done when they are set and lightly golden on both sides, with no raw batter visible. The eggs in the crepe batter are fully cooked when the crepes are cooked through, reaching an internal temperature of 160°F (71°C).

The finished crepe sushi should hold its shape when sliced, with the filling intact. The white chocolate drizzle should be smooth and slightly set, and the pistachios add a pleasant crunch. Serve immediately for the best texture.

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