Saturday, January 16, 2010

Crepes

My Europe friends and I were missing Europe, as we always seem to do. So we decided to make crepes. I found a great recipe and it ended up being really easy. And my love for Nutella has returned.


About to flip the crepe. I'm a professional crepe flipper didn't you know?
video

FRENCH CREPES

1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
1 tsp. vanilla extract

DIRECTIONS:
Sift together flour, sugar and salt: set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth: stir in melted butter and vanilla.

Heat a lightly oiled griddle or frying pan over medium high heat. Coat skillet with butter or Pam. Pour or scoop the batter onto the skillet/griddle, using approsimately 2 tablespoons for each crepe (I used a soup ladle to pour the batter into the pan and I didn't measure it out, I just experimented but ended up filling the ladle halfway) Tip and rotate pan to spread batter as thinly as possible. Brown both sides and serve hot. Re-coat pan with butter inbetween each crepe.

TO ASSEMBLE/FOLD:
With crepe still in pan - fold in half. Spread Nutella on the folded crepe, transfer to plate and top with ingredient(s) of choice. I topped with sliced strawberries and bananas. Fold in half one more time and finish it off with a dusting of powdered sugar.

And enjoy!

NOTES:
-If using different fillings such as shredded cheese, let the crepe stay on the heat for a few extra minutes until the cheese starts to melt.
-If your batter isn't thin enough, you may need to add a little extra milk to the batter. Just play around with recipe unitl you get the perfect consistency.
-You'll know the crepes are almost finished when tiny bubbles start appearing on the top of the batter.