Super Easy Crêpes

Super Easy Crêpes.jpg

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
4 Eggs
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.


Baked Churros


I love freshly baked Churros! I occasionally love to treat myself with Churros from the fair or you can also get them at some Mexican restaurants over here. It’s a perfect snack that goes well with your cup of coffee.

You usually get to buy them the traditional way which is fried. Of course it’s absolutely amazing but I wanted to try and bake my Churros to see and taste the difference.

They practically taste very similar baked or fried. The only difference is that the baked Churros turn out to look like donut sticks which I find really cute. They are a bit flat shaped comparing to the fried ones which you immediately pipe into your hot oil. Believe me! The taste is just fantastic! The combination of sugar and cinnamon on your hot Churros…mmhhh! Heaven!

You usually get Churros with a chocolate sauce. Since I was excited to taste these babies right away, I just simply dip them in Nutella. I melted the Nutella in the microwave and voilà, you got yourself a non-effort chocolate dip!
Come on! I know that almost everyone of you got Nutella at home! 🙂

This is a real simple and easy recipe which you can make on lazy weekends where you just want to have something scrumptious for your cup of coffee or just a sweet snack. Enjoy!


Baked Churros

Yield: 22 pieces (10 cm long)

115 g Butter
1/2 tsp Salt
2 Tbsp Sugar
235 ml Water
130 g All-purpose flour
3 Eggs
1 tsp Vanilla extract

Cinnamon and sugar coating:
50 g Melted butter
150 g Sugar
1 Tbsp Cinnamon

Preheat oven to 180 °C/350 °F (top and bottom heat) and line a baking sheet that fits your oven perfectly.

In a medium pot, heat butter, salt, sugar and water and start stirring mixture until the butter melts and the water starts to boil.

Now add the flour to the hot mixture and continue to stir thoroughly until it all comes together and starts forming a dough.

Once the dough is free from any flour lumps, add the eggs one at a time and stir.

Now add the vanilla extract and continue stirring.

Start piping your Churros on your baking tray. I used a large closed star tip. You can also use smaller ones, if you like your Churros very thin. I made about 22 pieces each about 10 cm long.

Bake at 180°C/350°F for 20 – 25 Minutes until golden brown.

In the meantime, melt your butter in the microwave and add your sugar and cinnamon into a zip lock plastic bag. Shake the bag until the sugar and cinnamon are well combined.

Take your baked Churros out of the oven and let cool for about 10 Minutes.
Brush the surface of your Churros with butter and put them into the zip lock bag then slowly shake.
Hint: I put 4 Churros at a time into the zip lock bag. It’s easier to shake. I also only brush the surface of the Churros because you will see the that the bottom of the baked Churros are already greasy and don’t need any more butter.