When my sister and I were teens, we used to make these crepes together. I’m not sure where we found the recipe. It could be that we brought it home from French class. If so, that’s about the only thing I brought home from French class. The language lessons didn’t stick nearly as well as the memory of these crepes!
I hadn’t made them in years, partly due to the fact that I didn’t own a non-stick skillet. I finally broke down and bought one last week. It’s just a basic 10.5” WearEver brand. The next day I picked up a copy of Kitchen Wisdom by Julia Child from the library. The book is excellent and it really made me happy to see her recommend a basic non-stick skillet from WearEver, “available in any hardware store” as she put it.
Julia does have a recipe for crepes in that book, but I used the same recipe my sister and I used to make. Here’s what you’ll need:
- 3/4 cup flour
- 1/2 Tbs. sugar
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup milk
- 1 egg
- 1/4 tsp. vanilla
- 1 Tbs. butter, melted + extra for frying the crepes
Measure the dry ingredients in a bowl. Stir in the remaining ingredients. Beat until smooth. You can use an electric beater or blender if you like. I just used a whisk and beat it good by hand.
Lightly butter the skillet over medium heat until the butter is bubbly. Pour in about 1/4 cup of batter and tilt the skillet to spread the batter in a circle on the bottom of the skillet. Cook until light brown on the bottom. Flip and cook the other side. Each crepe only takes about a minute or less to cook.
Fill the warm crepes with your choice of Nutella, jam, fresh fruit or even savory fillings. Sprinkle with powdered sugar, if desired.
Did you take a language class in high school? Do you remember any recipes you may have sampled or cooked in the class?
Crystal & Co says
My big boys LOVE Nutella. They pack it in their lunches all school year long (Nutella and peanut butter sandwich)
We will be trying this! Yum.
OMG! Those look great! I’m drooling all over my keyboard. I love Nutella. Usually I put it on my bagels. I will definitely try these out.
I have never made crepes; I will have to try them; they look so delicious! Just a quick question about the non-stick pan; what did you use before you purchased the non stick for grilled cheese, eggs, hash browns, etc? I know a lot of people don’t like to use non-stick; it’s just that I can’t cook these foods without them! Thanks
Rocelle, I have cast iron skillets that I used for everything. They are well-seasoned and old. I also have a non-stick griddle I use for things like pancakes or french toast.
Thanks Tiffany, I have a cast iron skillet; but it’s small and I just don’t reach for it as I do my non-stick. I need to use it more!
you dont let your batter rest in the fridge overnight or anything? when I feel like crepes, I hate that I have to wait until the next day. Im going to try yours so I can get my instant gratification!!
Cheryl, I know most recipes call for letting the batter rest. I think it’s so the crepes aren’t tough. These don’t have to rest and they don’t seem tough either. I’m all for instant gratification of yummy foods too.
Cook Clean Craft says
Crepes with Nutella – takes me back to when I lived in Paris for a year (yes, it sounds like I’m bragging…). I hadn’t eaten Nutella before I went to Paris, and haven’t had it since, maybe I should buy some today!
As for food memories from high school language classes, I learnt German and didn’t find the cuisine particularly tempting!
You have to try cutting up strawberries and putting them in the crepe with the Nutella. Strawberries and Nutella are my favorite food ever. I don’t eat it very often though, because if I buy Nutella, it’s lucky to last longer than a day or two… every time I go to the silverware drawer and see the spoons, I hear the Nutella calling for me!
Kelly, strawberries and nutella sound great together. We’ll have to try that next time we have fresh strawberries.
Went out and bought a wearever pan and some strawberries. I have Nutella and everything else in the cabinet. I will be making these tomorrow morning.
Thanks for the recipe for these easy crepes. I love that I don’t have to use a blender or make the batter a day ahead. They were perfect for our World Nutella Day celebration. Here’s the post I share. . . http://queenoftheeasymeal.blogspot.com/2012/02/celebrate-world-nutella-day-february-5.html
Gina Shafer says
This is Tiffany’s sister, Gina. I believe, if I remeber right, that I got the recipe from my 8th grade cooking class. It’s been a long long time, but I think that is where it came from. If I could see the actual recipe that my mother probably has, I would know. They are very yummy. I have very fond memories of our baking days of long ago!
I have good memories of that too 😉
I lived in France and Switzerland for 2 years. This recipe us very close to the one I brought home. Crepes aren’t only for desert though! Double the batch and roll crepes with ham or turkey and your favorite cheese, then warm them in the crepe pan to melt the cheese and serve. Make the Nutella and strawberry crepes as desert! Another option is to fill a 9×13 inch Pyrex pan with rolled ham and cheese crepes, cover with a hollondaise sauce that has been flavored to taste with Dijon mustard, sprinkle with grated cheese and warm in oven. Delicious!