Homemade crepes are surprisingly easy and very inexpensive to prepare, and unquestionably delicious. Whenever we’re in the mood for this French-style pancake, this is the recipe I use. They are the perfect lazy weekend breakfast with a steaming hot cup of coffee. Be sure to use a small frying pan, the exact size you’d like your crepes. Bon appétit!
- Yield: 8 Crepes
- Preparation Time: 30
- Total Time: 30
- 1 cup (125g) all-purpose flour
- 1 tbsp granulated sugar
- pinch salt
- ¾ cup (180ml) milk
- ½ cup (120ml) water
- 2 eggs
- 3 tbsp butter, melted and cooled to room temperature, plus extra for greasing
- 2 tbsp vanilla extract
- ½ cup (296g) Nutella (or more)
- confectioners’ sugar, for dusting
- Combine the flour, granulated sugar, salt, milk, water, eggs, melted butter, and vanilla in a blender. Mix on medium speed for 20 seconds, or until everything is combined. The mixture will be very thick and creamy. Pour the mixture into a medium-size bowl and set aside.
- Melt a little butter in a small frying pan over a medium heat. Pour ¼ cup of batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook for 1–2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe, and to separate the cooked crepes with parchment paper.
- Spread 1–2 tablespoons of Nutella® onto each crepe. Roll or fold into quarters and sprinkle with confectioners’ sugar. Unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 2 months.