It’s easily been 10 years since I last had crêpes. I was on my eighth grade class trip (wow…dating myself here…), and although I spoke some French, I just couldn’t figure out how to order a crêpe properly. If it wasn’t for the word “avec” and the fact that “crêpe” is the same in both languages, I don’t think the waiter would have known what I wanted! (For those of you heading to a francophone location soon, try ordering your crêpes something like this: “je voudrais un crêpe avec des fraises et Nutella” or, “chocolat” for Nutella. Trust me, you’ll look less crazy then just saying “avec…avec….” over and over again.).
What I love about these crêpes are the versatility of the dish: they make a light, Sunday breakfast (or brunch), or a fanstastic (and impressive) dessert. Prepare with Strawberries & Nutella for an extremely easy dish, or with other berries, or chocolate spreads for a clearly delicious treat.
Strawberry Crêpes w/Nutella
This recipe is a standard–but extremely easy–crêpe recipe from Toronto food bloger, Kevin. See the original for this recipe at the Closet Cooking blog here.
* 1/2 cup flour
* 1 egg, beaten
* 3/4 cup milk
* 1/8 teaspoon salt
* 1 tablespoon butter, melted (more for skillet & frying the crêpe)
* 2 tablespoons Nutella (can use other chocolate spread)
* 1/2 cup – 1 cup strawberries (can use other fruit such as raspberries, blackberries, blueberries, etc.)
1.) Prepare crêpe batter: mix beaten egg, milk, salt, butter, and flour in a bowl.
2.) Heat a small skillet with butter (1 tablespoon, or less) and add 1/2 cup crêpe batter to the pan. Cook until bottom is golden brown. Flip, and cook the other side until done.
3.) Plate crêpe and spread 2 tablespoons of Nutella on crêpe. Add strawberries and fold top of crêpe over. Enjoy! Makes 1 crêpe. Whole batch of batter makes 4-5 crêpes.Google+
Written by: Helana Brigman