Welcome to the grand finale of the ShopRite #NYCWFF Virtual Food Tour! Throughout this exciting week, various bloggers have been delighting readers by recreating tantalizing recipes set to be featured at the prestigious New York City Wine and Food Festival Grand Tasting, presented by ShopRite. This exclusive post, showcasing the delectable Crepes with Nutella and Fruit, has been crafted in collaboration with ShopRite. As always, all culinary perspectives and opinions expressed herein are entirely my own.
Experience the Magic of NYCWFF at Home: Crepes with Nutella and Fruit
The annual New York City Wine and Food Festival (NYCWFF) is a magnificent culinary spectacle that captivates food enthusiasts and supports vital causes. This year marks its ninth celebrated edition, a vibrant four-day extravaganza benefitting two incredible organizations: No Kid Hungry and Food Bank for New York City. The festival is a beacon of hope, bringing together world-renowned chefs, passionate food lovers, and dedicated volunteers to fight against hunger in a city that truly appreciates exceptional cuisine. While securing tickets to such a sought-after event can be a challenge, the spirit of the festival, with its celebrity chef cooking demonstrations, exquisite food and wine tastings, intimate dinners, and engaging classes, is something we can all aspire to recreate in our own kitchens.
Imagine the bustling energy, the aromas wafting through the air, the clinking of glasses, and the shared joy of discovering new flavors. That’s the essence of NYCWFF, and this year, ShopRite, one of the largest and most respected food retailers in the Tri-state area, proudly stepped forward as the presenting sponsor for the Grand Tasting portion of the festival. Their commitment to offering high-quality products and inspiring home cooks to explore gourmet experiences truly shines through this partnership. As part of this exciting collaboration, ShopRite extended an invitation to a select group of bloggers, including myself, to highlight some of the extraordinary dishes that would grace the festival tables, bringing a piece of this culinary celebration directly to our homes.
ShopRite: Bringing Festival Flavors to Your Kitchen
My participation in the ShopRite blogger tour was a delightful opportunity. ShopRite generously provided me with a curated selection of their premium imported products from Italy, challenging me to craft a festival-inspired dinner right in my own kitchen. The excitement of unpacking these authentic ingredients, each promising a taste of European excellence, was palpable. I was thrilled to embrace this creative challenge and, in doing so, share a truly delicious and accessible dessert idea with you: Crepes with Nutella and Fruit.
This dessert embodies effortless elegance, offering a perfect blend of comfort and gourmet flair. Who could possibly resist the allure of warm, exquisitely light-textured crepes, generously filled with the irresistible decadence of chocolate hazelnut spread, Nutella, and crowned with a medley of fresh, vibrant fruits? It’s more than just a dessert; it’s a fun, engaging, and utterly delicious way to infuse the vibrant essence of the New York City Wine and Food Festival into your home, making any day feel like a special occasion.
A Culinary Journey: From Savory Starters to Sweet Endings
Before diving headfirst into the sweet indulgence of crepes, our festival-inspired evening commenced with a delightful Italian feast. With the array of exceptional imported products from ShopRite, creating a gourmet experience was both simple and satisfying. I began by assembling a beautiful antipasto platter, a vibrant tableau of flavors and textures designed to whet the appetite. This appetizer featured succulent marinated artichokes, rich and savory caponata (a classic Sicilian eggplant appetizer), and crisp tomato-garlic crostini. The star of the platter, however, might have been the Grissini bread sticks, which I elevated with a simple yet elegant touch.
For an extra treat, I carefully wrapped each Grissini with delicate, paper-thin slices of Prosciutto di Parma. This premium cured ham, also readily available at ShopRite (often found near the deli counter in most stores), adds a layer of sophisticated flavor and texture. It’s one of my absolute favorite “quick-fix” methods to transform ordinary breadsticks into an irresistible component of any antipasto spread. Without fail, these Prosciutto-wrapped Grissini are always the first to disappear from the platter, a testament to their simple deliciousness.
For the main course, ShopRite also provided some of their imported organic “trottole” pasta. Despite my half-Italian heritage, I must confess I had never cooked with trottole before. The name, which beautifully translates to “spinning tops,” perfectly describes its charming, whimsical shape. This pasta proved to be a delightful discovery. Not only does its unique form make for an incredibly pretty presentation when plated, but its grooves and spirals are also exceptionally adept at holding sauce, ensuring every bite is bursting with flavor. I was thoroughly impressed and will undoubtedly be seeking out trottole pasta again for future meals. This entire meal, from appetizer to main course, truly showcased the quality and versatility of ShopRite’s imported range, making a gourmet home dining experience effortlessly achievable.
Mastering the Art of Crepes: A Simple Guide to French Delicacy
After such a satisfying savory spread, one might wonder how we possibly saved room for dessert. But when the magical words “Nutella” and “crepes” enter the conversation, a way is always found! Preparing crepes might seem daunting to some, but it is a surprisingly simple and rewarding culinary endeavor that brings a touch of Parisian charm to your kitchen. The true secret to perfectly thin, tender crepes lies not in complex ingredients, but in a graceful wrist movement and a touch of confidence.
As you embark on your crepe-making adventure, begin by heating your pan over medium heat. While a dedicated crepe pan (like the one pictured above) is a fantastic investment for frequent crepe makers, any good quality nonstick 10-inch skillet will yield excellent results. Once the pan is gently heated, brush it lightly with a touch of vegetable oil or melted butter to ensure no sticking and a beautiful golden finish. The next step is the most crucial: pouring the batter. With one hand, pour approximately ¼ cup of the thin batter into the center of the pan. Simultaneously, with your other hand firmly grasping the pan handle, gently and swiftly swirl the pan in a circular motion. The goal is to encourage the batter to spread thinly and evenly across the entire bottom surface of the pan, creating a delicate, almost translucent layer, approximately 1/16-inch thick and 10 inches in diameter.
Cook the crepe for about 2-3 minutes on the first side, or until you notice the edges becoming lightly browned and slightly crisp. At this point, gently loosen the edges with a very thin, flexible spatula. With a swift and confident flick of the wrist, flip the crepe over to cook the second side. Continue cooking for another minute or two, until light golden markings appear, indicating it’s perfectly done. As each crepe finishes, stack them on a plate, layering them delicately. Remember to lightly grease the pan as needed between crepes to maintain that nonstick surface and consistent golden hue. This simple, rhythmic process transforms basic ingredients into a stack of beautiful, airy crepes, ready for their delicious destiny.
The Irresistible Indulgence: Crepes with Nutella and Fruit
The true magic happens when these warm, freshly made crepes meet their luscious filling. While still warm from the pan, spread a generous 1-2 tablespoons of decadent Nutella onto each crepe. The residual warmth of the crepe will gently melt the chocolate hazelnut spread, transforming it into a velvety, molten dream. Next, add your favorite fresh fruit. We opted for a vibrant mix of berries, which offer a delightful tart counterpoint to the sweetness of the Nutella, but the possibilities are endless! Sliced bananas, mangoes, kiwis, or even a mix of stone fruits when in season would be equally delicious. The melting Nutella will beautifully enrobe the fresh fruit, creating a harmonious blend of flavors and textures.
Once filled, gently fold the crepes in half or into quarters, creating elegant pockets of sweetness. Serve them immediately to best enjoy the warm, yielding crepe and the soft, melting Nutella. With such a divine creation on the menu, I absolutely wouldn’t blame you if you decided to bypass the main course entirely and go straight for dessert! There’s no shame in prioritizing such a delightful culinary experience. These crepes aren’t just a dessert; they’re a celebration, a moment of pure, unadulterated pleasure that truly brings a taste of the New York City Wine and Food Festival home.
Continuing the Culinary Journey and Finding Your Ingredients at ShopRite
Thank you for joining us on this delectable journey through the #NYCWFF Virtual Food Tour! It’s been an absolute pleasure to share this festival-inspired recipe with you. If you haven’t already, I highly recommend checking out the other talented bloggers who participated in our tour. Start with the inaugural post by Dizzy Busy and Hungry, where she shares her fantastic take on Chicken Cacciatore Meatballs! Each blogger brings a unique perspective and a delicious dish, offering a comprehensive virtual taste of the festival’s diverse culinary offerings.
Embrace the spirit of the festival in your own home, experiment with new recipes, and discover the joy of creating gourmet meals with ease. You can find everything you need to recreate these dishes, from imported Italian specialties to fresh, seasonal produce, at your local ShopRite. Happy cooking, and bon appétit!
Crepes with Nutella and Fruit
Adapted from ShopRite.
Ingredients
- 3 large eggs
- 2 cups all-purpose flour
- 1 tablespoon unsalted butter, melted and cooled
- 1 cup whole milk
- 1 cup water
- 1 cup Nutella (plus additional, as desired)
- Vegetable oil or melted butter, for greasing the pan
- Fresh fruit, for garnish
Instructions
- In one bowl, whisk together the milk, water, and flour until well combined. In a separate bowl, whisk the eggs with the melted butter. Then, gradually whisk the egg/butter mixture into the milk/flour mixture until the batter is smooth and free of lumps.
- Alternatively, for a quicker method, place all ingredients into a blender and blend until completely smooth.
- The crepe batter should have a consistency similar to heavy cream. Allow the batter to rest for at least 15 minutes at room temperature; this helps the gluten relax, resulting in more tender crepes.
- Heat a 10-inch nonstick skillet or a dedicated crepe pan over medium heat on the stove. Lightly brush the pan with vegetable oil or melted butter. Pour approximately 1/4 cup of batter into the hot skillet. Immediately swirl the pan in a circular motion with your wrist until the batter forms a very thin and even layer covering the entire bottom of the pan. Crepes should be about 1/16-inch thick.
- Cook until the edges are lightly browned and the surface appears dry, about 2-3 minutes. Gently loosen the edges with a thin spatula, then carefully flip the crepe and cook the second side for another 1-2 minutes, until light golden marks appear. Stack the cooked crepes on a plate and continue with the remaining batter, re-greasing the pan as needed.
- To serve, spread 1-2 tablespoons of Nutella onto each warm crepe. Add fresh fruit of your choice (such as mango slices, banana, or a medley of berries). Fold the crepe in half or into quarters and enjoy immediately.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.