Let me preface this by saying I don’t like cooking on the stove. Besides sauces, pasta, and eggs, I leave the stove-top cooking to Joseph. I always have a hard time getting things to cook evenly. And yet I made crepes.
Trust me–if I can make crepes, you can too. I’ve been putting off attempting crepes for years. It turned out to be surprisingly easy! I had no problems knowing when to flip, and flipping them didn’t take any special skills. If you can fry an egg, you can make crepes. If you can flip an omelet, you’re overqualified.
If you’re nervous, you might want to double the batter just in case some of them don’t work. Try out with smaller circles at first–no more than ¼ cup of batter. Don’t get frustrated! I’ve so far had an 80% success rate.
I made two different kinds–Nutella and kiwi and Nutella and banana.
I’ve had a lot of crepes in Europe–Nutella and hazelnuts, Nutella and fruit, sugar and butter, sugar and strawberries, honey, meat and cheese. When the weather is too cold for gelato, I turn to crepes. On our trip to Paris last spring, our hotel was situated right by a small crepes stand. The man working there got to know us fairly well as we stopped by nearly every day!
Recipe and inspiration from Closet Cooking
½ cup flour
¾ cup milk
Dash of salt
1 tablespoon butter (melted)
Mix together in a large bowl.
Pour ¼ cup of the mixture into a lightly buttered pan heated at medium.
Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
Cook the crepe until golden brown on the bottom, about 2 minutes.
Flip and cook the other side until golden brown.
This is where you can get creative. If you’re a Nutella fan like me, that alone might be enough for you! But fruit always adds a lot: try strawberries, bananas, kiwis, mango, etc. You also might want to garnish with toasted almond slices or hazelnuts.