Magic crêpe wheels

Servings: 8 crêpes (24 crêpe wheels)

Ingredients:

11/3 cups (200 g) plain Cora crêpe mix

11/3 cups (325 ml) milk (or plant-based beverage)

2 cups (500 ml) Nutella-type spread

Decorative sprinkles

4-inch wooden skewers

Preparation:

1. To make 8 crêpes, place the Cora crêpe mix and milk in a bowl.
2. Whisk together vigorously until batter is smooth and consistent.
3. Lightly oil a non-stick pan and heat over medium high. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface.
4. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Repeat Steps 2 and 3 with the remaining batter.
5. Spread ¼ cup (60 ml) of the Nutella-type spread over each crêpe, making sure to cover the entire surface.
6. Take a crêpe and “stack” it on top of another vertically so they overlap halfway, like 2 linked rings.
7. Starting at the bottom, tightly roll up the crêpe. Repeat the procedure with the remaining crêpes.
8. Cover the four crêpe rolls in plastic wrap and place in the freezer for two hours.
9. Remove the plastic wrap from the frozen crêpes and cut each one into 6 equal pieces. Stick a skewer into each piece like a pinwheel.
10. Using a knife, spread a little more of the spread on the outside of the crêpe wheels and roll in the sprinkles to coat.

Bon appétit!