I have been making crepes for as long as I can remember! Growing up in Europe, crepes were as popular to make for breakfast as pancakes are here in North America. It was our dessert of choice on the weekends! This is the type of recipe that I never had a recipe for, if you know what I mean. The method was passed down to me from my mom and I’ve always gone by look and feel. That being said, it was not an easy feat to convert this brain child into a written recipe with exact amounts! Trial and error was employed, many crepes were eaten. Someone has to make these sacrifices, right? Well, I’m happy to report that through my thorough scientific testing I was able to recreate my mom’s perfect crepes with exact amounts for you to replicate.
Ingredients
Eggs – Use large eggs. Sugar – Granulated sugar works best. Vanilla – Extract, paste, or fresh vanilla bean. Salt – As much or little as you like. Milk – Any type of milk, including non-dairy substitutes, will work. Flour – All-purpose. Don’t use self-rising. Butter – If you use salted, reduce the amount of salt in the crepes. Toppings – strawberries, raspberries, and Nutella.
How to make Nutella berry crepes
Tips for making perfect crepes
Make sure your batter is blended well. While the best pancakes are made with a lumpy batter, the opposite it true for crepes. Get yourself a crepe pan. The walls are much lower making for easier flips, and the surface gives your perfectly even heat. Use a consistent measurement for even thickness of your crepes. I usually just use my ladle, or you can use 1/2 cup measuring cup. Keep an eye on the heat. You may need to adjust it up or down slightly as the crepes cook. Flip the crepe at the right time. Wait until the surface is no longer glossy and the edges begin to brown.
What else can I put in my crepes?
When I make crepes, I like to provide a spread on the table including all sorts of fillings, both sweet and savory, to satisfy anyone’s cravings. Each crepe you enjoy can be a different combination! Here are some tried and true favorites: See what I mean? While made with such a simple batter, the endless list of fillings will make each crepe experience brand new.
Storing leftover Nutella berry crepes
Batter
If you’ve ended up with a big stack of crepes but there’s some batter left in the blender, you can keep it in the blender covered with the lid or transfer it to an airtight container. It’s best to use the batter up within 24 hours, but you can also store crepe batter in the freezer up to 3 months. Let it thaw overnight in the fridge and give it a quick buzz in the blender before using it.
Crepes
Stack the crepes, with a sheet of parchment paper between each one, and let them fully cool to room temperature. Transfer the stack to a large sealable freezer bag and store in the fridge up to 5 days or in the freezer up to 2 months. Crepes reheat best in the microwave at 5-10 second intervals. You can also reheat them in a dry skillet over medium-high heat for a few seconds per size. If your crepes are frozen, let them thaw fully in the fridge before reheating.
Did you love this easy recipe? Try these:
How To Make Crepes Maple Ricotta Stuffed Crepes Dutch Baby Pancake Classic Pancakes Blueberry Buttermilk Pancakes Easy Waffle Recipe Giant Cinnamon Rolls Berry Brioche Pudding Peaches and Cream Strudel
