I have a confession to make. I have been a bad, bad wife. It was the hub’s birthday last Friday and his only request was for me to cook him a simple meal of stuffed chicken. This was because we have been so busy lately that we haven’t been cooking much. I had every intention of obliging to his request, but at the end of another long week at work, I was just too lazy to fulfill his wish. Worst yet, he had to go get his own take-out dinner and I didn’t even bake him a birthday cake. 😦
And since we were to have dinner with family all weekend, the only way to make it up to him was to make him a treat featuring one of his favourite things…no, not fruit…
…but Nutella of course! Nutella is his preferred spread of choice. He would be happy just eating it straight out of the jar in spoonfuls, but I had other ideas, something a little more fancy…
I don’t know about you, but nothing gets more fancy than crepes. I always thought that crepes were difficult to make, but once again I was wrong. These paper-thin crepes are light and super easy to make. Just a few burnt fingertips along the way, but a small price to pay for this delicious treat.
For him, I made banana Nutella crepes. For myself, I made the crepes with strawberries.
Put whatever you desire in them. Get creative with how you fold them. You really can’t go wrong.
Drizzle some Nutella, top with a dollop of whipped cream, sprinkle with powdered sugar and voilà!
Recipe (adapted from allrecipes.com):
makes about 9 crepes
- 1 cup all-purpose flour
- 1 tsp white sugar
- 1/4 tsp salt
- 3 eggs
- 2 cups milk (I used skim, I only had 1.5 cups milk, so I added 0.5 cup water to make 2 cups)
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- powdered sugar, for dusting
- banana, sliced
- strawberries, sliced
- whipped cream
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Note and Tips:
I also added ~1/4 tsp cinnamon to make the batter (I’ve read that other people have also added nutmeg, but I didn’t have any). I added the sifted flour mixture to a blender along with the rest of the ingredients and blended a few times until smooth instead of using a mixer. I used cooking spray and wiped off the excess with paper towel instead of using oil. I used ~1/3 cup batter per crepe. The crepes are ready to flip when they start to bubble and when the edges come off the pan. The Nutella can be warmed up about 30 seconds in the microwave for easy spreading, but keep an eye on it…it can burn!