The last time I was in Paris, my husband and I were walking around Sacre Coeur mid morning and stopped to buy a crepe. I devoured it like an American and had Nutella all around my mouth. I stopped and asked an artist in Montmatre a question and noticed he gave me a quizzical look…
You can see in this photo that I’m laughing because Derek’s just told me that I have Nutella all over my face. A warm crepe filled with Nutella can leave you not caring what you look like.
When we came home, I bought a crepe pan and have been making them for years!
My mom would make crepes for my brother and sister growing up. I remember her making them at midnight after my senior prom. My friends remember it too. She also makes savory crepes with sausage and cheese and just omits the vanilla.
My children get so excited when I make crepes over the weekend. Crepes have become their birthday breakfast tradition and it’s what they want me to make when their friends come over.
- 1 cups all purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 t baking powder
- 1 cup whole milk
- 2 eggs
- 1 t vanilla
- 3 tablespoons melted unsalted butter
- In a medium bowl, whisk the flour, sugar, and salt together to combine. In a small bowl, whisk the milk, eggs, and melted butter to combine.
- Add the milk mixture to the flour mixture and whisk well to combine. Whisk until there’s no visible lumps.
- Cover the bowl with plastic wrap and let rest in the refrigerator for 1 hour (and up to 8 hours). **If you want them fast, skip this step and put everything in the blender.
- To cook the crepes, heat a 6 inch crepe pan or small, nonstick skillet over medium heat. Spray with nonstick spray or add a pat of butter.
- Working in batches, ladle about 2/3 cup of batter into the hot pan and swirl it around to coat the pan evenly.
- Let the crepe cook for 1-2 minutes, then carefully flip and cook for 1-2 minutes on the other side. *The first one is never awesome…don’t get discouraged!
- Transfer the finished crepe to a piece of parchment and top with another piece of parchment. Repeat with the remaining batter—you should have about 12 crepes. *I only use the parchment paper if I’m not making them right away.
- Fill with Nutella and strawberries…my kids favorite way. Then sprinkle with powdered sugar.
P.S. You might also like these Danish pancakes