I think crepes are probably one of the most universally loved foods. Whether it’s a late night dinner, Sunday brunch, or entertaining friends crepes are a go-to food at our house. It is a definite favorite for guests because you can make the crepes ahead of time and keep warm or a date night when Jordan and I cook together. Jordan is the crepe master at our home flipping the crepe in the pan like they do in the movies. I think the best crepe I have had was in Paris next to Notre Dame. I have not forgotten that Nutella crepe. It might have been the fact that we were finally eating something other than what could be found on the Dollar Menu. The light rain, and the beauty that surrounded me, and the sweet Nutella. It was heaven. While I can’t recreate the French ambiance, I love to make crepes at home. We use this recipe for both savory and sweet crepes. But for best results I load my crepe with lots and lots of Nutella, the French don’t skimp.
Yield: 2-3 servings (this recipe is easily doubled and still fits in a blender)
Time: 30 minutes
- 4 eggs
- ¾ c white unbleached flour
- ¼ c wheat flour
- 1 c milk
- 1 tsp salt
- 1 tsp vanilla extract.
- 2 Tbl sugar
- Step 1
Mix all ingredients in a blender until smooth.
I like to use the blender because it is easy to pour, easy to mix, and it gets rid of the lumps.
- Step 2
Heat a non-stick plan lightly brushed with oil over medium high heat.
Pour a small amount of batter (1/2 c -3/4 c depending on your pan) into non-stick sauteing pan and swirl the batter into a large flat circle. The crepe will immediately start cooking, if it doesn’t turn out perfectly don’t add more batter or you will end up with a pancake instead of a thin delicious crepe.
- Step 3
When crepe looks rubbery and is easily movable within the pan (you may have to loosen edges) turn the crepe over and cook for an additional minute.
- Step 4
Remove from pan, lightly grease pan again (if you don’t you will wish you did). Store crepes on a large plate, stacking them and then covering with foil to keep warm.
Serve with desired toppings. In france all of the crepes I ate were folded in half, and then into fourths, to create a triangle. It was placed in a napkin or parchment paper where I could easily hold it and eat from the widest part to the point (where all of the nutella collects).
Here are some ideas of what we do:
Sweet: Nutella, bananas, strawberries, yogurt, jams, whipped cream, syrup, powdered sugar, chocolate syrup, custard, and more.
Savory: deli meat, sauted onions and peppers, spinach, advocado, tomatoes, cheese and more.
The beautiful streets of Paris
Stands of Artwork lining the Seine River
A Street next to Notre Dame