I've been making nutella-banana crepes for a while, and a recipe I can't find anymore suggested that I mix the nutella with a bit of heavy cream and heat it. I do that, and the nutella looks really nice, thin, and shiny. But after 10 mintues or so outside of the pan, it hardens and becomes a little lumpy. How do I keep it saucy? I'm looking for a consistency and sheen like chocolate sauce.
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1/16/06 at 10:20pm