It’s Crêpes day at our place! I always used to go to the city or to a fair to eat Crêpes with Nutella! My Crêpes always failed and became more of a pancake which was thicker than an usual Crêpe.
I always thought that I had to go and purchase some sort of Crêpe machine to perfect it but all you need is a medium nonstick pan and the right technique!
Your pan has to be very hot when adding the Crêpe batter and immediately even the batter out in circular motion with the back of the ladle. This process don’t take very long. Remember: Crêpes are really thin and delicate, therefore you won’t be needing to cook them for too long!
They can be filled and topped with various sweet or savory toppings.
I love to fill my Crêpes with Nutella and drizzle with even more Nutella. I like to sprinkle them with chopped hazelnuts and a bit of powdered sugar.
They taste really good with any type of shredded cheese filling.
Super Easy Crêpes
Yield: 25 Crêpes
1 liter Milk
1 tsp Vanilla extract
1 Tbsp Canola oil
1 Tbsp Sugar
A pinch salt
1 tsp Baking powder
In a large mixing bowl, combine all ingredients and mix with an electric hand mixer or a wire whisk until well combined and lump free.
Heat a medium nonstick pan on high heat. The pan has to be really hot!
Using a ladle, add the Crêpe batter to the hot nonstick pan and even the batter out immediately in circular motion, using the back of the ladle.
Your Crêpe should be very thin.
Cook both sides until golden brown, for about 30 to 60 seconds on each side.
Spread with any kind of fillings.