On days that I am missing Paris, I turn to French food. My normal craving is onion soup, which I’ve made myself, but prefer to head over to Bistro du Coin a few blocks away. For MLK Day brunch, I decided to switch it up and make some savory and sweet crepes. It felt SO good buying Nutella again.
I found this recipe online, and it was simple enough where I would use it again, but maybe add a little Vanilla extract.
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons butter, melted
- 1/8 tsp salt
- 1 tbs sugar
Combine flour, sugar and salt, Set aside. Beat eggs slightly and add milk, water, melted butter . Slowly add flour mixture to the beaten egg mixture. Pulse everything together in a blender for 10 to 20 seconds. Cover with a plastic wrap and let stand for 30 minutes or refrigerate for up to 2 days. Heat a lightly oiled non stick frying pan over medium high heat. Scoop the batter onto the pan. Rotate the pan to spread the batter evenly (Batter will be thin so it will spread by its own). Cook on both sides until the crepe bubbles and the bottom is lightly browned. Serve with your favorite filling. (Mine is NUTELLA)
Making crepes took about an hour – I made the batter first, and let it sit for 30 minutes while I prepped the fillings. Urbie sat by the kitchen and watched me cook throughout the entire process.
Since we wanted to be semi-healthy, we made two versions – one with Nutella and strawberries and one with eggs scrambled with spinach, mushrooms, and Boursin cheese. Also, the recipe above did not specify how many crepes the batter yields – I made 10 crepes, and it did take me a few tries to get the technique down. Don’t worry we ate ALL the “mess-ups.” I found that using a 1/3 measuring cup to pour the batter into the crepe pan worked better than the 1/4 cup that I started off using.
Take 1, 2, 3 and yum.