Nutella Crepes with Berries

There are several of my friends that all had children around the same time and we started a play group when our kids were just a few months old. Every now and then we get together without the kids for a moms night out and we always have a great time! At our last dinner, we went to a new restaurant/wine bar and we ordered a bunch of appetizers and split them. When it came time for dessert, we were all drawn to their Nutella Crepe with Berries, so we ordered one...and then another one. It was a fabulous end to a great meal! Since that night, I've often thought of that wonderful dessert, so I decided to re-create it tonight. And it was just as good as I remembered!

I used my mother-in-law's crepe recipe but you could easily substitute store-bought crepes if you're in a pinch. Also the components of this recipe can be made ahead of time and then assembled just prior to eating.

Nutella Crepes with Berries

for the crepes

3 eggs

1 3/4 c milk

1 c all-purpose flour

1/2 t salt

2 T sugar

1 T vegetable oil

non-stick spray or melted butter, for greasing the pan

for the filling

10 T nutella

for the berries

2 1/2 c fresh berries (strawberries, raspberries, blueberries or an assortment of the three)

2 T sugar

2 T water

For the crepes: In a blender or food processor, combine all ingredients and blend well. Stir it with a spoon to make sure there aren't any lumps. The batter will be thin and smooth.

Put an 8-inch crepe pan or nonstick skillet over medium heat and spray with nonstick spray (or brush with melted butter). Pour about 1/4 c of batter into the pan and quickly swirl it to evenly cover the bottom of the pan. (You want the crepes paper thin.) Cook for about 30-45 seconds, or until the edges just start to turn golden. Flip the crepe and cook an additional 30 seconds. Slip the crepe onto a plate and repeat with remaining batter. You should get 10-12 crepes. (I always use pieces of wax paper between the crepes so they don't stick together.)

For the berries: In a small heavy saucepan over medium heat, add 1 1/2 c berries, water (or port wine would be a great substitute for the water!) and sugar. Cook for 10 minutes, stirring often. Lower heat and cook an additional 8 minutes or until the sauce has thickened slightly.

For assembly: Place a crepe on your work surface. Spread about 1 T nutella on half of the crepe. (I only put Nutella on half of the crepe because it's pretty rich, but if you're feeling decadent, by all means, spread it over the whole thing!) Roll the crepe up and slice in half width-wise. Spoon on some berry compote and enjoy!

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Mussels in White Wine

I'm not a huge seafood lover (have you noticed the relative scarcity of fish recipes on here?!?) but my dad loves mussels. A few years ago, I started cooking mussels for him for his birthday and Father's Day as one of his presents. Whenever I tell him I'm making his mussels, he usually breaks into song - "I'm in heaven" by Fred Astaire is his usual tune of choice.

Never having eaten much seafood, I was hesitant to try my hand at cooking it. But when I first saw this recipe on an episode of Barefoot Contessa, I decided I could definitely make them. They are so easy to make and everyone (except me!) loves them.

Mussels aren't expensive either (I got mine for $8.99 for 2 lbs) but I would recommend buying them at a seafood shop or gourmet grocery store to ensure getting the freshest mussels possible. If you have a seafood lover in your life, give these a try!

Mussels in White Wine

recipe adapted slightly by Erin from Ina Garten, Barefoot in Paris Cookbook

serves 6 as an appetizer, 2 for main course

2 lbs mussels

1/3 flour

2 T butter

2 T olive oil

4 to 5 shallots, chopped

5 garlic cloves, minced

1 (14.5-oz) can of fire-roasted diced tomatoes, juice mostly drained

1/2 t saffron threads (you can omit this if you don't have saffron - it's pretty expensive!)

1/3 c parsley, chopped

1 T thyme (or 1 t dried thyme)

1 c white wine

2 t kosher salt

1 t freshly ground black pepper

Good quality sliced bread, for serving

To clean the mussels, mix water and flour in a very large bowl. Add mussels and let soak for 30 minutes. Drain the mussels and rinse each one under running water. Remove any "beard" from each with your fingers. Discard any mussels that aren's tightly shut.

In a large stockpot, heat the butter and olive oil over medium-high heat. Add the shallots and cook for 5 minutes. Add the garlic and cook an additional 3 minutes. Add the tomatoes, saffron, parsley, thyme, wine, salt and pepper. Bring to a boil.

Add mussels, stir well, then cover the pot. Lower heat to medium and cook for 8-10 minutes (mine always take 8 minutes), until all the mussels are opened. Discard those that aren't open. With the lid on, shake the pot once or twice. Pour mussels and the sauce into a large bowl and serve steaming hot. Serve with sliced bread for soaking up the broth and make sure to also have a large bowl on the table for the shells.

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