NUTELLA FRENCH TOAST RECIPES

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix 1/2 cup of the Nutella®, the cream cheese and whipping cream; stir until smooth. In another small bowl, mix remaining 1/4 cup Nutella® and the jam; stir until smooth.
• On parchment-lined cookie sheet sprinkled lightly with flour, unroll first can of crescent dough. Press or roll dough into 12x11-inch rectangle. Place 10-inch round dinner plate or cardboard circle on top of dough rectangle. Using a pizza cutter or sharp knife, cut away excess dough, and reserve for another use.
• Carefully spread half of the Nutella® cream cheese mixture on top of the dough circle. Lightly sprinkle work surface with flour, and unroll second can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella® cream cheese layer.
• Carefully spread Nutella® jam mixture on top of the second dough circle. Lightly flour work surface, and unroll third can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella® jam layer.
• Carefully spread remaining Nutella® cream cheese mixture on top of third dough circle. Lightly flour work surface, and unroll fourth can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella® cream cheese layer.
• Place a glass or small jar with 2 1/2- to 3-inch opening in center of dough circle stack. Leaving center intact, use sharp knife to cut layered dough into quarters (12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock). Divide each quarter into 4 equal parts, creating 16 total sections. Remove glass from center of dough.
• To twist, take two sections of dough (side-by-side), and slightly pull and twist each section in the opposite direction of each other. Repeat for all 16 sections of dough. Bake 27 to 30 minutes or until deep golden brown and baked through. Cool 5 minutes; sprinkle with powdered sugar. Serve warm.

Steps:

• In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.