Nutella Crepes.... I know most of you have your own recipe for crepes. They are not difficult to make. And I wasn't really going to post this, but I thought I should... mostly to have it on hand for future reference. Maybe, also as a "sweet" reminder of the delicious crepes we had recently(or not so recent) in Paris.
I know crepes are ...well,... just crepes. Somehow, in Paris, they become something more magical and delightful. As you take a bite in a Nutella filled crepe, you feel that the 4 euros you just paid is somewhat justified. Well, making it at home is definitely cheaper. It tastes just as good and you can easily vary the fillings.
Ok, maybe there is something to say about having crepes with the Parisians miles away. The feeling of being surrounded by Patisserie shops and the aromas of baked goods....well, that speaks for itself. But, I have to admit that the crepes are just as delightful in a cozy home~ I decided to fill ours with Nutella, though we often have it with preserves. In Paris, they also had sugar and lemon juice filled crepes.... yumm! Sort of reminded me of my mom's crepes, when we were growing up, that were filled with sugar and walnuts.
I know crepes are ...well,... just crepes. Somehow, in Paris, they become something more magical and delightful. As you take a bite in a Nutella filled crepe, you feel that the 4 euros you just paid is somewhat justified. Well, making it at home is definitely cheaper. It tastes just as good and you can easily vary the fillings.
Ok, maybe there is something to say about having crepes with the Parisians miles away. The feeling of being surrounded by Patisserie shops and the aromas of baked goods....well, that speaks for itself. But, I have to admit that the crepes are just as delightful in a cozy home~ I decided to fill ours with Nutella, though we often have it with preserves. In Paris, they also had sugar and lemon juice filled crepes.... yumm! Sort of reminded me of my mom's crepes, when we were growing up, that were filled with sugar and walnuts.
I 've had this recipe for years...don't exactly know where it came from, maybe Food Network. I know that there are many recipes out there that use a blender to make crepes. I find that they get overworked and are not as soft. I like to whisk them by hand. Maybe it's just preference, but I like mine softer in texture. But, you can do them in the blender, if you like. hope you enjoy...
Tip: You can easily add flavorings of choice. I always like to add vanilla. But, I often vary it by adding almond flavoring, orange peel, lemon peel, Irish cream or whatever suits my fancy at the moment.
You can also make a savory crepe for various other fillings(mushroom, chicken, etc) by adding some garlic powder.onion powder, herbs etc.
You will need: ~you can easily halve it...as I usually do...like in this post. But, I 've listed the regular recipe amounts.
1 cup milk
1/4 cup water
2 eggs
1 cup flour
pinch of salt
3 TBS butter, melted
vanilla extract, optional
vanilla extract, optional
extra butter for brushing the skillet in between crepes
Directions:
1. In a bowl, whisk the first 5 ingredients until smooth.
2. Add the melted butter. If adding flavorings, add it now as well.
2. Add the melted butter. If adding flavorings, add it now as well.
3. Let batter rest in the fridge while you clean up and get the skillet ready. 
4. Heat skillet on medium heat initially... lower the heat as you continue to cook crepes so that they won't burn or over brown on you.
5. Using a pastry brush, dip into melted butter, and lightly brush the heated pan.
6. Add about 1/4 cup crepe batter(I use a small 8 inch skillet to do my crepes. If you don't have one, you can use a larger skillet...you may need to adjust this amount if you are using a larger skillet). I usually like to place my batter in a liquid measuring cup, so that I can pour the batter in the skillet. You can, likewise, use a ladle.
7. Swirl the pan immediately so that the batter fills the pan and forms a nice circle. If you notice that the first crepe is too thick, add about 2 TBS or so of milk /water to all the crepe batter to thin it out a bit.
8. Cook the next crepe. Let the crepe cook about 1 minute or so. You will notice that the top will look and feel dry.
9. Flip over and cook for an additional 30 seconds.
6. Add about 1/4 cup crepe batter(I use a small 8 inch skillet to do my crepes. If you don't have one, you can use a larger skillet...you may need to adjust this amount if you are using a larger skillet). I usually like to place my batter in a liquid measuring cup, so that I can pour the batter in the skillet. You can, likewise, use a ladle.
7. Swirl the pan immediately so that the batter fills the pan and forms a nice circle. If you notice that the first crepe is too thick, add about 2 TBS or so of milk /water to all the crepe batter to thin it out a bit.
8. Cook the next crepe. Let the crepe cook about 1 minute or so. You will notice that the top will look and feel dry.
9. Flip over and cook for an additional 30 seconds.
10. Cook the remainder of the batter. You may need to whisk the batter every so often before pouring it in the skillet.
You may want to brush the skillet lightly with melted butter every so often.
11. Fill with favorite filling... mine were nutella-filled:).
11. Fill with favorite filling... mine were nutella-filled:).
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