Chocolate Soufflé Pudding - By Anneka Manning
I have been baking this gluten-free pudding for years. Not only is it completely heavenly, it is als...
1 cup plain flour
1/2 cup milk
1/2 cup water
1/4 tsp salt
1/4 cup sugar
2 Tbs butter, melted
1/4 tsp cinnamon
1/4 nutmeg - optional
2 Tbs Nutella - more if desired
In a large bowl, combine flour and eggs. Slowly combine milk and water.
Add salt, butter, sugar, cinnamon and and beat until smooth.
Heat up a frying pan on medium high and add about a teaspoon of butter.
Pour 1/4 of the crepe batter into pan and tilt in a circular motion, making sure the batter spreads thinly and evenly on the base.
Cook for three minutes and flip.
Lay crepes on plate and spread with nutella. Roll crepes and sprinkle with icing sugar.