Everyone knows pancakes and waffles but little is known about the french cousin “The Crepe”. Crepes originated in France and are now commonly enjoyed by locals and tourists alike everywhere in the world. I absolutely love crepes because they remind me of Paris, I had a Nutella Crepe on the Eiffel Tower that was to die for. It was awesome to sit on the 1st floor enjoying the view and my crepe.
Back home they are great for breakfast, snack or even dessert. Let’s make some!
3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes
1/2 teaspoon vanilla extract
Fillings: Nutella, 6 strawberries (sliced), 1 banana (sliced), Jams, confectioners sugar for sprinkling, whatever you may like.
Put all of the crepe ingredients in the blender (start with liquids first). Blend until all are incorporated. Let chill in the refrigerator for about a 1/2 hour.
In a small nonstick skillet over medium-high heat melt a small piece of butter and swirl it around so that it lightly coats the surface.
Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute on each side or until the sides brown lightly. Place on a plate and repeat with remaining batter.
Fill your crepe with your favorite toppings. I usually spread Nutella on the crepe, then add sliced bananas, sliced strawberries, fold and sprinkle with powdered sugar. Today I’m just using powdered sugar and filling the crepe with Nutella, for a chocolate fix!! Hope you enjoy this little piece of heaven, I know I will.
Secret Tip: By omitting the sugar and vanilla from the batter mixture, you can make savory crepes and fill them with cheese, spinach, eggs, bacon, etc…for a fluffier & lighter texture than a breakfast burrito. Bon Appetit!!