Crepes take me back to my days living and traveling in France. They especially remind me of Paris, where crepe stands are on practically every corner. They are (in my opinion) one of life’s most perfect, simplest foods. They can be served hot or cold, sweet or savory and you can eat them morning, noon and night. My favorite way to eat crepes is for breakfast with lots of fruit and sweet filling. Last weekend, my boyfriend and I craved something special for breakfast-something like pancakes but neither of us wanted pancakes. So, we decided on crepes. I hadn’t made them in ages and almost forgot how quick and easy they are to prepare. You only need a handful of ingredients:
1 cup all purpose flour
1/2 cup water
1/2 cup milk
pinch of salt
2 tblsps melted butter
nutella (for filling)
strawberries (for filling)
crepe pan or small frying pan/skillet
Directions: In a large bowl, whisk together eggs and flour, adding in milk and water gradually. Next, add salt and butter and whisk until mixture is smooth and slightly thickened. Heat a small skillet or crepe pan on the stove top with a small pat of butter (if desired). Once hot, pour about 1/4 cup of the mixture into the hot pan and swirl it around so that it evenly coats the bottom of the pan. It cooks quickly so you have to act fast.
When you can see that the edges are cooked and the crepe stiffens up in the pan, flip it to cook the other side.
Repeat until all the batter is cooked and you have a nice stack of crepes. To prepare the filling, simply slather a generous bit Nutella in the center of each crepe, load up with strawberries and then roll it up. I used frozen strawberries that I had on hand, so I boiled them down on the stove top with a little water to create a nice strawberry sauce (no extra sugar needed). You could use this same method with fresh or frozen strawberries. Or you could simply place fresh strawberries in the middle and on top of each crepe. Either way it will be absolutely delicious.
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