Make French crepes with Nutella and banana or opt for something savory. I made one with prosciutto and manchego cheese that was divine!
We had our first authentic French crepe last month when we visited Paris. After we got off the plane and found our AirBNB, we walked around the city. We made our way towards the Louvre and saw a little creperie stand on one of the streets. After pausing for about 0.1 seconds, I made the decision to try a classic Nutella and banana crepe.
I enjoyed watching the chef make our crepe. He poured the batter on top of his griddle and smoothed the top with one of those fancy crepe sticks. After a few seconds, he expertly flipped it over and spread Nutella on top. Then he sliced some bananas on top and folded the crepe up. He put it into a paper cone and handed it to us.
The three of us scarfed down the crepe in record time. We liked the French crepe so much that we ate them again (at another vendor) the very next morning. This time, we each tried savory crepes. Addie and I liked the smoked salmon and cheese crepe while my husband enjoyed a ham and cheese version.
Once we returned home from our trip, I knew that I had to make some crepes for brunch. Because I didn’t have a crepe griddle or a fancy crepe stick, I had to improvise. I’ve tried making crepes in my wok before, but there were impossible to flip. This time, I used my griddle to cook it and an offset spatula to flip it. It actually worked pretty well!
We made two types of crepes – one with Nutella and banana, and one with prosciutto and cheese. Both were equally awesome. I will likely double the recipe next time since the crepes were fairly small, and it was only enough for 5.
- 2 eggs
- 1/4 cup (1/2 stick) unsalted butter melted
- 1/2 cup milk of choice
- 1/8 cup water
- 1/2 teaspoon vanilla extract
- pinch salt
- 1/2 cup all-purpose flour
- Toppings of choice I like Nutella and fruit but have also tried ham and cheese, cheese and smoked salmon
- In a large bowl, mix together the eggs, melted butter, milk, water, vanilla and salt together until well blended.
- Add the flour a little bit at a time until everything just comes together. Allow the batter to rest for 10 minutes.
- Grease a small non-stick saute pan with some butter and turn the stove to medium heat.
- Pour about 2-3 Tablespoons of batter into your prepared pan. Tilt it so the batter swirls all the way around and creates a circle.
- After about 30 seconds, flip the crepe onto the other side. Cook for another 10-15 seconds.
- Remove the crepe from the pan and transfer to a plate. Add your favorite toppings and roll it up or fold into half and then half again. Top with additional cheese or powdered sugar.