There is only one way I truly enjoy eating Nutella and that is in crepes. Eating it any other way just isn’t satisfying enough to me. If I buy Nutella, I have to make crepes. Good thing crepes are so easy to make and they use ingredients that most people already have in their kitchens.
I believe the first time I tried crepes was when I was in Middle School. My school would have some sort of Mardis Gras celebration and they would serve crepes filled with either sugar or Nutella. The crepes were the highlight of the celebrations, all the kids looked forward to having them. I myself don’t remember much else about the occasions except how good the crepes were.
Crepes are very versatile. Apart from the fillings I’ve already mentioned, they can be filled with preserves, lemon and sugar, syrup, whipped cream, fruit, you name it. They can also be savory and filled with ham and cheese, sauteed veggies, eggs and more.
- This recipe is for dessert crepes. For savory crepes, omit the vanilla and sugar, use 1/4 teaspoon of salt and you can add chopped herbs to the batter.
- A roommate of mine from college told me that using beer in the batter is actually a great way to get a nice thin crepe (she’s half French so I believe her). So if you want to achieve a thinner crepe you can do any of these: substitute some of the milk for a light tasting beer, substitute some of the milk for water, or use fat free milk. I used a 2% milk in the recipe below because that is what I had available and they still turned out great so these are just some options.
- You want to let the batter sit in the refrigerator for an hour or up to 48 hours. This is to let the bubbles in the batter settle which will reduce the chances of your crepes tearing when you are cooking them.
- You may want to try using warm milk in the batter so the melted butter doesn’t solidify when you mix it. I used cold milk and there were little chunks of butter in the batter. The crepes still turned out great so this isn’t mandatory. But if you do decide to warm your milk, just make sure the milk doesn’t get hot because you don’t want to cook your eggs either, that will be worse than butter solids.
This recipe yields about 14 crepes.
- 1 cup flour
- 2 tablespoons sugar
- a pinch of salt
- 2 eggs
- 3 tablespoons butter (melted)
- 1 1/2 cup milk (look at notes above)
- Butter for greasing the pan
Place all the ingredients in a blender and blend until batter is smooth. (You can also use a handheld blender). Place the batter in the refrigerator and let it sit for 1 hour.
Place a pan on medium to low heat and grease it lightly with butter. Pour about 1/4 cup of batter into the pan. Holding the pan, swirl the batter around so that the surface of the pan is completely covered. Place it back on the fire and let it cook until it doesn’t look wet any more (about 30 seconds). Flip the crepe over and let it cook on the other side for about 10 to 20 more seconds then take it out. Repeat with the remaining batter.
Serve with Nutella or desired filling.