The column this week is dedicated to my two colleagues Bree and Jessie who are obsessed with all things French, including Nutella crepes!
These are pretty easy to make. You might as well plan on having the first two crepes look so-so after you get the knack of swirling the batter in the pan and flipping them. It takes a bit of practice.
These are sweet crepes and are great for use as a dessert crepe or for breakfast filled with Nutella, the hazelnut spread, or any high-quality preserve. If you want to make a savory crepe and fill it with things such as veggies and cheese, or chicken or crab, just omit the sugar from the recipe.
Makes 10 crepes
You can make the batter the night before and refrigerate it.
Preheat the oven to 225 degrees and place a cookie sheet in the oven.
2 cups milk
1 cup flour
2 T sugar
3 T unsalted butter, melted and cooled
pinch of ground nutmeg
In medium bowl beat eggs, then add milk and flour alternately and mix. Add remaining ingredients and stir.
In a crepe pan or shallow non-stick skillet, add a drop or two of vegetable oil and heat the pan. Take a 1/3 cup measuring cup and fill it with batter. Pour it in the pan and quickly twirl the pan to spread the batter just to the edges. Let cook until just lightly browned on the underside, about 1 - 2 minutes. Flip to other side with a wide spatula. Cook for about 1 minute and while in pan, flip one side into the middle and place on heated cookie sheet in oven. Repeat until all the batter is used.
To serve, open up the crepe spread with a little Nutella, jam, or another filling of your choice. Close it back up. Sprinkle with a little confectioners' sugar, if desired and serve immediately. Bon appetit!
Editor's note: This article, part of Fay Abrahamsson's "In the Kitchen with Fay" column, originally was pubished by Clinton Patch.