Holiday weekends lead to one great thing, BRUNCH. To me, that always means crepes!
I love crepes. I even made a crepe cake for a brunch birthday party. I tend to gravitate toward sweet crepes, just like these photos. Filled with Nutella, topped with fresh fruit. A little confectioners sugar for good measure.
I don’t have a specific pan for crepes (but I’ve heard great things about this one), I just use my favorite nonstick pan. With a quick mist of cooking spray, you won’t have any problem flipping the crepes.
Easy to make and even easier to eat, crepe batter is thin and reminiscent of a pancake. Once cooked, they have delicate texture slightly crisp edges. A truly blank canvas for your favorite fillings and toppings.
This basic crepe recipe is ready to fill with your favorite toppings. My favorite? Stuffed with Nutella and topped with fresh fruit. Sprinkle with a little confectioners sugar for good measure.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 12 crepes 1x
- 2 eggs
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups milk
- 1 cup all-purpose flour
- Add all ingredients to a medium bowl and mix until well combined and no lumps remain.
- If you have an immersion blender, use it to better mix the dough. If you have a standard blender, add all ingredients to the blender and mix on low until smooth.
- Preheat a medium nonstick frying pan over medium heat. Spray lightly with cooking spray and pour in a small amount of batter (1/6 cup was perfect for my size pan). While pouring in the batter, pick the pan up from the heat and tilt until the batter covers the bottom of the ban. Cook until just barely turning brown at the edges and gently flip, cooking again until lightly browned.
- To serve, fill with your favorite toppings: jam, whipped cream, fresh fruit, or (my favorite) Nutella and roll or fold in quarters.