Sweet Crepes

Easy Basic Crêpe Recipe

Don’t be intimidated! Making crêpes is so easy. It all comes down to gently swirling the batter around on the pan until it makes a thin, delicate pancake. Then flip and cook just until done. You want them to be soft and foldable, without any crispy edges. But don’t worry – they taste delicious no matter what.

And fill them however you like. We layer Nutella, strawberries and bananas for breakfast crêpes. Sometimes, a smear of peanut butter and a drizzle of chocolate sauce. Or for dessert, some whipped cream and chocolate chips. You do you!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Unsalted butter, melted and slightly cooled
• All-purpose flour
• Milk
• Pure vanilla extract
• Large egg
• Granulated sugar
• Nutella chocolate hazelnut spread
• Strawberry slices
• Banana slices
• Powdered sugar, for dusting

Supplies:

• Blender
• Large non-stick skillet or Crêpe Pan

How to Make Sweet Crêpes

• Add the melted butter, flour, milk, vanilla, egg, and granulated sugar to a blender.
• Blend until completely smooth, about 1 minute.
• Heat a large nonstick skillet over medium-low heat.
• Cooking in batches, scoop 1/4 cup of batter onto the pan and spread into a thin 8-10 inch round by swirling the batter in the pan.
• Cook for 1 to 2 minutes per side, until golden in places but not crisp. You want the crêpes to be cooked all the way through but soft and foldable. 

• Repeat with remaining batter.
• To assemble: Spread a thin layer of chocolate hazelnut spread onto the top side of each crêpe.
• Cover a fourth of the crêpe with sliced strawberries and another fourth with sliced banana.
• Fold the side with no fruit over the fruit.

• Then fold in half again

Storage

To store unfilled crêpes, allow to cool, then place a sheet of wax paper or parchment between each crepe, then place in an airtight container, plastic bag or wrap tightly in plastic wrap. Store in the refrigerator for up to 3 days.

To reheat unfilled crêpes, heat a non-stick skillet over medium heat. Heating one crêpe at a time for about 30 seconds per side until soft and warm again.

You can also reheat multiple crêpes at once in the microwave with a damp paper towel between each crêpe and over the top crêpe for about 1 minute or until just heated.

Leftover crêpes can be reheated in the oven with parchment paper between each crêpe and then all crêpes wrapped in foil. Heat in a low warming oven for about 5 minutes or until just heated.