I went searching for crepes recipes after I had recently enjoyed some delicious crepes at a food festival. After viewing several, I put a plan together for a recipe that was the easiest, and had the fewest ingredients. I have used this recipe ever since for making crepes, they are delicious, and they also freeze well ...if you do have leftovers!
Banana and Nutella Crepes
My favorite crepes to make are Banana and Nutella Crepes. I used the sweet variation recipe below, and after cooking the crepe added about a tsp. of Nutella to spread over it, then added thin slices of Banana. The crepe can be folded in half, rolled up like a burrito or fold over sides and then the ends to form a square shape. Drizzle more Nutella on the outside if you like and then sprinkle with powdered sugar....mmmmm these are very delicious! Try this with Strawberries and Nutella, or Strawberries and Cream Cheese or other fruit filling. Enjoy!
Crepes Recipe
2 large eggs
3/4 cup light cream
1/2 cup water
1 cup flour
3 Tablespoon butter, melted
butter to coat pan
*Sweet or Savory ingredients-see bottom of recipe.- In a bowl mix eggs, cool melted butter and *sweet or savory variation ingredients.
- While whisking carefully, add 1/2 of the flour, 1/2 of the cream, 1/2 of the water, repeat till all ingredients have been added.
- Place the crepe batter in the refrigerator for 1 hour. This will allow the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat pan. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for approximately 30 seconds and then carefully flip crepe. Cook for another 10 seconds and then remove to the cutting board. Stack crepes between sheets of parchment paper if not preparing immediately. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in seal able plastic bags in the refrigerator for several days, or store in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation - Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture
*Sweet Variation - Add 2 tablespoons sugar, 1 teaspoon vanilla-extract, and (optional) 2 tablespoons of your favorite liqueur to the egg mixture.
It's up to your imagination what you can come up with for great crepes!
banana and chocolate mascarpone crepes
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