Ou La La – Nutella Crepes!

Whether you are having them for breakfast or as a dessert, you simply can’t go wrong. My granddaughter Sadie could tell how good they are.  Doesn’t her little face say it all?In Paris there are crepe stands everywhere.  They are the Parisenne equivalent of our American fast food…only soooo much better and fresher and healthier and well….so French!

Sweet crepes filled with jam or fruit or Nutella are sold in crepe stands all over the city, as are those filled with any variety of savory fillings that serve as a fast and delicious meal on the go for lunch or even a fast dinner.  While the French variety of the pancake is made on a large flat “griddle” and is far larger than those you find here in the states, you can make them at home on a smaller scale but with all the fresh taste of their French cousins.

If you don’t happen to own a crepe pan, no problem.  A skillet very lightly coated  with smear of fresh butter, or a seasoned cast iron skillet will work just as well.  (Some people like to use a teflon coated pan, but if you aren’t a fan of teflon these other two work really well.)  Just add enough batter so that when you swirl the pan around the entire bottom of the pan is coated with a thin layer of crepe batter.  The amount of batter you use will be dependent on the size of your pan.  Experiment by starting with about 1/4 of a cup of batter and adjust the amount as needed.  Let your crepe cook over a medium high heat for about 20-25 seconds.  You want the crepe to be cooked on the underside but don’t allow it to get too brown…a little browning is Ok but try to flip it to the other side before it is too brown.  Cook on the second side for about 15-20 seconds.  And….Voila! You are ready to spread your crepe with some delicious Nutella and maybe top it with a dollop of freshly whipped cream.  Breakfast…or dessert…is served 🙂

Bon Appetit!

Classic French Crepe Batter

1 cup  all-purpose flour
1 teaspoon sugar
1/4 teaspoon sea salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons butter, melted

Add all the ingredients to the blender and mix until well blended.  Add a smear of butter to the pan and wipe it out so that only a thin film remains.  Heat over medium heat for 3-4 minutes.  Do not allow the pan to smoke.  Add about 1/4 cup of batter and swirl the pan to coat the bottom.  Cook on first side until the top of the crepe appears dry, about 20-25 seconds.  Use a rubber spatula to lift the edges of crepe so that it slides easily. Flip to other side and continue to cook for about 15-20 seconds.

Reheat pan and continue to cook each crepe.  Spread with Nutella.

Fold crepe into quarters or roll up, whichever you prefer and top with a dollop of whipped cream.  Now have a little bite of heaven.

Before you know it your plate will look like this: