Crepes have always seemed like a daunting recipe to me. When I was in France, the street vendors making crepes made them in just seconds! The other day, I made crepes for the first time and trust me, they are not as difficult as they appear.
I made about 6 crepes that day and each crepe was better than the previous one. The hardest part is timing the pouring of the batter into the pan but here are some tips for a perfect crepe:
1. Use a pan that does not weigh a lot. Pans that are too heavy take more effort to pick up and move around.
2. Lightly spray your pan evenly with oil. Too much oil can get in the way of spreading around the batter.
3. Heat the pan a little bit before pouring the batter in. If the pan is too hot, the batter will stick immediately and not spread out.
4. If there are gaps in the crepe, quickly fill them in with some extra batter. You won’t be able to notice the patches after you fold the crepe.
These crepes are filled with Nutella and strawberries, 2 of my favorite ingredients! You can also fill them with bananas and other fruits. For a savory crepe, try shrimp or chicken!
NUTELLA AND STRAWBERRY CREPES
3/4 cup 2% milk
1 teaspoon vanilla
1/2 tablespoon sugar
1/8 teaspoon salt
2 cups strawberries, sliced
In a blender, mix milk, eggs, vanilla, sugar, and salt.
Chill batter in fridge for 15 minutes.
Heat a greased, nonstick pan over medium heat. Pour 1/4 cup of batter into the pan and immediately move it around to coat the bottom. Cook until slightly brown, about 2 minutes. Flip very gently and allow the other side to brown. Remove from the pan and repeat.
Spread a spoonful of Nutella on half of crepe and put in strawberries. Fold in half and then into thirds.
Optional: Drizzle Nutella and sprinkle with powdered sugar.