Now that Crêpe Bistro is nothing more than Norris lore, the question of strawberries and Nutella versus bananas and Nutella might seem beside the point. But if you find yourself craving a chocolatey-fruity combo and can’t pick a side, bypass the choice altogether and opt for the less conventional pairing of raspberries and Nutella. The bright, tangy berries perfectly balance the richness of the Nutella. Wrapped in buttery, flaky pie crust, this treat is as good as it gets. It’s easy enough for even the most novice of chefs, and because it’s in a mug, it practically begs you to curl up on the couch, dig in and refuse to share. Besides, a pie in a mug may be the only form of dessert capable of rivaling one of those storied Norris crêpes.
Time: 30-40 minutes
3/4 cup raspberries
1 tablespoon sugar
1 teaspoon flour
Pinch of salt
2 tablespoons Nutella
1 pie crust dough
1 egg, lightly beaten
1. Roll out a homemade or store-bought pie crust and tear off pieces to press around the sides and bottom of a ceramic mug.
2. Mix raspberries, sugar, flour and salt in a small bowl until a jam-like consistency forms.
3. Spoon a layer of raspberry mixture into the crust-lined mug. Top with a layer of Nutella. Continue alternating layers until the filling is used up
or the mug is filled.
4. Lay remaining dough over mug to create top crust. Brush crust lightly with the beaten egg.
5. Place mug on a baking sheet and slide it into a cool oven (this prevents breakage by heating the mug gradually rather than all at once). Set temperature to 400ºF. Once oven is heated, bake until the top is golden brown, about 20 minutes.
6. Remove and let cool for five minutes. Grab a fork and dig in!
Tip: Use a thick, durable mug to reduce the chance of it breaking in the oven.