I am never spending money on restaurant crepes again.
So you may know that one of my favorite brunch spots is Yorkville Creperie…but while their enormous mimosas are worth the trip, I’m always a little annoyed at the prospect of spending ten bucks on something that consists of little more than flour and milk. Plus, I always want crepes to be a touch bigger than they are, and contain about twice as much Nutella as they do.
Solution: make them myself.
When I woke up Sunday morning, quite literally the first thought that passed through my bleary little head was “CREPES.” Followed shortly by “NUTELLA.”
I happen to have a crepe pan that I’ve never before used laying around, but a frying pan works just as well. Other than that, all you need to make these beauties are the following things:
And the very basic ingredients – nothing you don’t already have in your cupboards – that go into this.
BASIC CREPE (recipe via)
What you need:
1 cup flour
1/2 cup milk
1/2 cup water
Pinch of salt
2 tbsp melted butter
What you do:
1. In a medium mixing bowl, mix together flour and eggs (it’ll obviously be very thick and paste-y).
2. Slowly mix in the milk and water, whisking constantly.
3. Add salt and butter; beat until smooth.
4. Heat your crepe pan or frying pan and oil lightly (you need to start working with the batter right away, or the butter will begin to congeal and make it lumpy).
5. Scoop about 1/4 cup batter into the center and then tilt the pan in a circular motion until the batter spreads out evenly. Important: do not walk away from the stove at any point during this process – it’s very speedy, and you need to monitor it closely.
6. Cook the crepe for 1-2 minutes, or until the first side is lightly golden, then loosen with a spatula, flip, and cook the other side.
I was able to get 5 crepes out of this – I filled two with Nutella, bananas, and strawberries, and sprinkled the other three with lemon juice and superfine sugar. Amaaaazing.
Like I said: never going out for these things again.