Crepes for breakfast, crepes for dinner, lunch crepes, snack crepes, crepes all the time! Crepes are slowly taking over my life. I remember when I was younger always seeing crepes on the IHOP menu and being intrigued but never ordering them. I don’t know why I never tried them, I think I was too loyal to my buttermilk pancakes.
I finally tried a crepe for the first time recently and I’m hooked.
I went to our local coffee shop and I noticed they added an entire crepe menu. The one I tried first was their S’more crepe stuffed with crushed graham cracker, melted marshmallow and Nutella. It was amazing and yet so simple. Since, I have probably been their most frequent crepe customer. It takes all I have to not eat their crepes all day. I blame being pregnant but I really don’t think that’s it. But a woman has to know her crepe limit (especially her s’more crepe limit) and I would guess I’ve reached mine.
Luckily, in my world, crepes you make at home yourself don’t count. They are also easy and cheap to make. This crepe recipe makes a whole bunch at once and the best part is that they keep really well so if you have extra crepes you can store and later stuff with other delicious things. I tried to make these a bit healthier using fruit but I couldn’t give up the Nutella. It’s perfect for breakfast or lunch or dinner. Or a midnight or 3 a.m. snack.
First, put all of the ingredients right into a blender or a bowl if you have an immersion blender. Just throw them all in. No separating out wet and dry ingredients. No having to mix things before you put in the batter. Just put it all in.
Blend well. I like to use an immersion blender.
Cover and let sit in the fridge for at least an hour. While it’s sitting you can work on the filling. Just cut up the strawberries and banana and mix with the Nutella ant set aside. So easy!
Nutella makes everything perfect.
Now comes the tricky part. Make sure you use a nonstick pan. You want to heat the pan and grease with butter on medium high heat. Wait until the pan is hot enough and quickly spoon about 1/4 cup of the batter into the pan, holding it at a tilt. Once you do immediately try to swirl the batter all around the edges of the pan. My technique is not the best, my crepes are not perfectly round but who really cares. Right?
I don’t know if this will inspire you or not to make crepes but here is my first attempt at a crepe. A lovely lump of a misshapen crepe, don’t you think?
When I made this beauty, my pan was not hot enough. I was scared I was overcooking it and tried to flip it too soon. If the pan is hot enough, after just a minute it should be ready to flip. You will know when the crepe is ready to flip if you test the edge with a thin spatula and it comes right up in one piece. Don’t be too impressed by my perfect crepe.
Set aside and repeat this with the rest of your batter. It should make about a dozen. You can stack the right on top of each other.
Now spread your fruit mixture on the insides of the crepe. It really depends on how much you want inside. I usually do about a 1/2 of a cup of the fruit and Nutella.
You can really use however much fruit and Nutella you want. Some days I might add mostly Nutella and maybe a couple bits of fruit or no fruit.
Now, fold over each side. I love to sprinkle with powdered sugar and drizzle with more Nutella. So pretty!
I sometimes am a lady and cut them nicely and eat them bite by bite. Sometimes I just use my hands and eat them like a burrito.
This filling recipe is for all 12 crepes, but you could just use a fraction of the fruit to fill a couple of crepes and save the rest. These keep great so you can store whatever crepes you don’t use in the freezer for a few months or in the fridge for up to 5 days. Use them to roll up any leftover meat and cheeses, deli meat, salad or fruit or whatever you can think of.
- Crepe:
- ½ cup water
- ½ cup milk
- 1 cup all-purpose flour
- 2 tsp. sugar
- 1 tsp. vanilla extract
- 2 eggs
- Unsalted butter for greasing pan
- Filling (you can add more or less depending on your preference):
- 2 cups sliced strawberry
- 4 medium bananas sliced
- 4 tablespoons of Nutella
- Add all of the crepe ingredients into a blender and mix. Or you can add to a mixing bowl and use an immersion blender.
- Mix until perfectly smooth. If you used a blender transfer to a mixing bowl. Cover and refrigerate for at least one hour.
- Great a nonstick, 9" pan with the butter over medium-high heat.
- Once pan is heated, tilt pan slightly and pour about ¼ cup of the batter into the pan on the upper edge and immediately swirl the pan so the batter covers the whole bottom of the pan.
- Cook for about a minute until it bubbles slightly and looks like it set.
- Carefully flip the crepe and cook for just about 10 seconds.
- Transfer to a plate and repeat with rest of batter. Regrease the pan each time.
- For the filling: Slice up the bananas and strawberry and mix with the Nutella.
- Once crepes are finished, spread about ½ cup of the mixture down the center of the crepe and fold over the sides.
- Drizzle with melted Nutella and sprinkle with powdered sugar.
Hello! My name is Christina and I started this blog to share my love of food. You can find recipes of all kinds here but I try to keep them simple and of course delicious! 
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