French Crepes with Nutella and Strawberries
Saturdays are those mornings when my family expects pancakes. It doesn’t even matter what kind, as long as it’s a pancake – small, big, fluffy, thin, with berries, sour cream, and everything in between goes. I usually make small dollar size ones with buttermilk or cottage cheese, because they are faster. But this weekend I was feeling like a real cook with my Personalization Mall custom utensils and wanted to treat my loves to French crepes.
Crepes are not complicated to make, but take a bit longer to cook. I use two frying pans at a time, but it’s still tedious work. Since I am widely known as a cook only out of necessity, I rarely feel inspired to spend lots of time by pots and pans. I’d much rather order from GrubHub three times per day, but unfortunately there are some budget constraints between me and that dream. And on the other hand, homemade food is so much better.
So here they are – light, easy, thin, and delicious crepes:
I made them plain to be stuffed with Nutella and berries, but you can put cooked ground meat, cottage cheese, bananas, eggs, and even salad inside for a healthy and delicious snack – Nutrisystem would definitely approve.
- 6 tablespoons of unsalted butter for melting
- 2 cups of all-purpose flour
- A pinch of salt
- 1-2 tablespoons of raw sugar
- 1 ½ cups of whole organic milk
- 1 cup of room temperature water
- 4 organic eggs
- Olive oil for cooking
- 1 teaspoons of vanilla extract
- Nutella for spreading
- Fresh strawberries or bananas, sliced
My recommendation is to use a mixer. It can be a simple hand-held one or a stand-alone. This way you will not have to deal with bunched up flour balls, which are going to form if you attempt to mix the batter by hand.
Start by melting butter in a small bowl.
When done, pour it into a bigger bowl. Add two cups of flour. I added 2 tablespoons of sugar, but 1 is just enough, especially because you’ll be using Nutella. Pour water next.
Salt and vanilla extract go in after that.
Finally, crack all 4 eggs and start mixing. Increase speed as you continue and mix until batter is fully combined and smooth.
You can cook your crepes right away or let the batter sit for up to an hour for the flour to expand. Preheat the frying pans on medium heat. You can use butter or olive oil for cooking. I like olive oil, because it has higher heat index than butter. Cover the entire frying pan with a thin layer of oil. I use paper towel for even spreading.
When the pan is hot, pour a generous scoop of batter on it and rotate it around to make sure it spreads. The goal is to make sure the crepe is as thin as possible.
Cook for a couple of minutes on one side and then flip. The flipping is a bit tricky, because you have to have a sharp utensil for it. I use my wooden Personalization Mall one and it never let me down.
When the crepe is cooked on both sides for a couple of minutes and golden yellow, it’s time to take it off and pour another one on. My family never waits until I finish cooking all the crepes and get their fill before I can sit down, but I don’t mind eating in peace.
When at the table, take the pancake, spread a thin layer of Nutella all over it, place a few strawberries or bananas on it, and roll it - delicious!