AuthorMissy
DifficultyBeginner

Crepes have becomes a top breakfast favourite for my family over the years. They are super easy to make and can be served with a variety of fillings, sweet or savoury.

Yields3 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

French Crepe Recipe

1

Start by measuring out your dry ingredients. I like to sieve my flour.VANILLA CREPES WITH NUTELLA®
Homemade crepes are surprisingly easy and very inexpensive to prepare, and unquestionably
delicious. Whenever we’re in the mood for this French-style pancake, this is the recipe I use. They
are the perfect lazy weekend breakfast with a steaming hot cup of coffee. Be sure to use a small frying
pan, the exact size you’d like your crepes. Bon appétit!
Prep time: 30 minutes • Total time: 30 minutes • Makes: 8 crepes

1 tbsp granulated sugar
pinch salt

In a large bowl, start by combining the dry ingredients - flour, granulated sugar, salt, and mix the wet ingredients; milk, water, eggs, melted butter, and vanilla in a medium bowl
Combine both wet and dry ingredients and and mix together in a blender or use an electric mixer if you have one.
Mix on medium speed for 20 seconds, or until everything is combined. The mixture will be very
thick and creamy. Pour the mixture into a medium-size bowl and set aside.
2 Melt a little butter in a small frying pan over a medium heat. Pour 1/4 cup of batter onto the center of
the pan. Tilt the pan and swirl the batter evenly to all sides. Cook for 1–2 minutes or until the
bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on
the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter,
making sure to butter the pan between each crepe, and to separate the cooked crepes with
parchment paper.
Spread 1–2 tablespoons of Nutella onto each crepe, add some chopped strawberries and roll up or fold into a triangle and serve with strawberries and chocolate topping
You can sprinkle some confectioners’ sugar if you like.

Any remaining batter can be stored in an airtight container in the refrigerator for
1 day or in the freezer for 2 months. You can also make you crepe batter a night before and it taste just as fresh.

Ingredients

French Crepe Recipe

Directions

1

Start by measuring out your dry ingredients. I like to sieve my flour.VANILLA CREPES WITH NUTELLA®
Homemade crepes are surprisingly easy and very inexpensive to prepare, and unquestionably
delicious. Whenever we’re in the mood for this French-style pancake, this is the recipe I use. They
are the perfect lazy weekend breakfast with a steaming hot cup of coffee. Be sure to use a small frying
pan, the exact size you’d like your crepes. Bon appétit!
Prep time: 30 minutes • Total time: 30 minutes • Makes: 8 crepes

1 tbsp granulated sugar
pinch salt

In a large bowl, start by combining the dry ingredients - flour, granulated sugar, salt, and mix the wet ingredients; milk, water, eggs, melted butter, and vanilla in a medium bowl
Combine both wet and dry ingredients and and mix together in a blender or use an electric mixer if you have one.
Mix on medium speed for 20 seconds, or until everything is combined. The mixture will be very
thick and creamy. Pour the mixture into a medium-size bowl and set aside.
2 Melt a little butter in a small frying pan over a medium heat. Pour 1/4 cup of batter onto the center of
the pan. Tilt the pan and swirl the batter evenly to all sides. Cook for 1–2 minutes or until the
bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on
the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter,
making sure to butter the pan between each crepe, and to separate the cooked crepes with
parchment paper.
Spread 1–2 tablespoons of Nutella onto each crepe, add some chopped strawberries and roll up or fold into a triangle and serve with strawberries and chocolate topping
You can sprinkle some confectioners’ sugar if you like.

Any remaining batter can be stored in an airtight container in the refrigerator for
1 day or in the freezer for 2 months. You can also make you crepe batter a night before and it taste just as fresh.

Rolled crepe with nutella and strawberry