Crepe-like pancakes filled with Nutella and fruit, then rolled up and sprinkled with powdered sugar.
Servings: 9 rolls
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups reduced fat milk
1 large egg , beaten
1 cup Nutella
6 large strawberries , diced small
nonstick cooking spray
powder sugar , optional
chopped hazelnuts , optional
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the eggs and milk until well combined.
Heat a nonstick 10-inch pan over medium; lightly coat with cooking spray. Ladle in 1/4 cup of batter in the center of the pan. Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the pancake until the batter is just set, the top bubbles, and the underside is lightly browned, about 2 minutes. Using a spatula or your fingers, flip the pancake in the pan, top with one and a half tablespoons Nutella and a sprinkle of the diced strawberries. Cook until spread melts, about 1 minute.
Carefully transfer to a cutting board; roll up. Dust with powder sugar and chopped hazelnuts, if using, and serve immediately with extra fruit on the side.
Repeat with remaining batter, spraying pan in between each pancake.