INGREDIENTS

Crepes:

1 cup all-purpose flour

3 tablespoons sugar

1/4 teaspoon salt

4 large eggs, lightly beaten

2 cups milk, at room temperature

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Filling:

4 ounces cream cheese, softened

2/3 cup chocolate hazelnut spread (e.g. Nutella)

1/4 cup sour cream

1/4 cup confectioners’ sugar plus additional for sprinkling

1 1/2 cups sliced fresh strawberries

DIRECTIONS

1. Make the crepes: combine the flour, sugar and salt in a medium bowl. Combine the eggs, milk, butter and vanilla extract in a separate bowl. Slowly whisk the egg mixture into the flour mixture until smooth. Let the batter stand at least 30 minutes or cover and refrigerate overnight. 

2. Heat a 9 1/2-inch Anolon® Advanced Umber nonstick crepe pan over medium. Whisk the batter and pour 1/4 cup into the crepe pan, tilting in all directions to evenly cover the bottom. Cook until the crepe is set and very lightly golden, about 1 1/2 minutes. Turn the crepe over and cook 20 seconds longer. Transfer the crepe to a plate and repeat with the remaining batter. Stack the crepes on a plate as you cook them.

3. Make the filling: combine the cream cheese, chocolate-hazelnut spread, sour cream and confectioners’ sugar in a medium bowl; beat with an electric mixer on medium speed until smooth. 

4. To assemble, place a crepe on a work surface and spread the top evenly with 2 tablespoons of the chocolate-hazelnut cheesecake mixture. Place 2 tablespoons of the sliced strawberries on the lower right quarter of the crepe. Fold the top half over the bottom, and then fold the left half over the right, forming a wedge (or cone) shape. Repeat with remaining crepes and filling. To serve,  place 2 crepes on to each of 6 plates and sprinkle with confectioners’ sugar.