Making crêpes at home is actually not as intimidating as you may think (we like to think of them as a really thin and super versatile pancake.) For this recipe, we’ve kept things ultra-simple. A basic crêpe batter brimming with some deep dark chocolate hazelnut spread (we like Nutella.) Not a fan of Nutella? The best part about crêpes is that really, you can fill them with whatever you like (think whipped cream and berries, caramelized pears and dulce de leche, cinnamon-spiced apples and vanilla ice cream or even savoury versions like chicken and mushrooms.) No matter, we promise once you try these super simple crêpes, you will never be intimidated to make them again.
Makes 6 to 8 crêpes
2 large eggs
3/4 cup all-purpose flour
1 tsp sugar
1/2 cup milk
1/4 cup water
1 tsp pure vanilla extract
Pinch sea salt
Butter for melting
1 jar Nutella or other chocolate spread
- In a large bowl, whisk eggs. Then whisk in flour, sugar, milk, water, vanilla and salt, until no lumps remain. Batter should be fairly thin and fluid (not thick like traditional pancake batter.)
- Heat a large flat pan over medium heat. Melt a knob of butter and then lift the pan off the burner. Pour in just enough crêpe batter to cover the bottom (approximately 1/2 cup,) depending on the size of your pan. Immediately swirl the pan to distribute the crêpe batter evenly across the bottom of the pan.
- Cook the crêpe for approximately 30 seconds on the first side. Run a heatproof spatula around the edge of the crêpe, and then slowly slide the spatula down the center of the crêpe and carefully flip it over.
- Cook crêpe on the second side for another 30 seconds or so. Slide the cooked crêpe onto a heatproof plate (you can pile them on top of each other.) Let them cool a bit while you repeat the process and make more crêpes.
- To fill, lie a crêpe on a clean flat work surface and spread half generously with Nutella. Fold over into a triangle. Repeat with remaining crêpes and enjoy!
Tagged under: recipe