Paris has been on my mind lately. Notre Dame, for one, but also because I’m heading back this summer for a few days, and planning has commenced. To me, nothing screams Paris more than Parisian-Style Crepes with Nutella. Nothing. And while you saw this recipe already, it’s been more than a hot second, and it was time for a redo. Just in time, might I add, for Mother’s Day and a lazy breakfast in bed for our favorite gal.
What really struck me when I was hopping around London last month that, for much of my time there, I’d subsisted on street food. Paris, as it turns out, is really no different in that regard. Out of the handful of times I’ve been there, for most of them, I was a young, poor twenty-something that relied on baguettes, cheese and meats bought from the local market, and street-side crepes to satisfy either a sweet or savory inclination. There’s nothing wrong with this at all, and in a country that appreciates the difference that comes from using the best ingredients, despite our lack of funds, every bite seemed more luxurious than the same would taste at home.
While I ate crepes pretty regularly as a kid, these were notably different in one way; the size. Mom’s were a standard 8″ round and made with a small cast iron skillet, whereas these require a few more tools and a large open surface on which to play. As much as I hate extraneous, single-use gadgets, I do have a crepe wand just for this occasion and an a large flat electric skillet that I stole from mom that’s akin to those used on Paris’ street corners. Practice makes perfect to get the swoop right, (check it about 3:00) but once you get it, you’ll be able to transport yourself to France any time.
Nutella is my sweet filling of choice but do what you do and go with your flow as far as what you’re feeling. It’s funny because as much as I love Nutella when I’m on vacation, I almost never eat it at home. Do you have any foods like that?
The ingredients here are pretty standard: butter, flour, sugar, egg, milk and a touch of vanilla (that and the sugar you should eliminate if you’re veering towards savory). Milk needs adjusting depending on the consistency of your batter. Start with 1/2 cup and then add more little by little as needed until you have a batter that is similar in thickness and viscosity to kefir.
- 1 1/4 cups all purpose flour
- 1 TB granulated sugar
- 1 1/4 cup 2% milk, plus more for consistency
- 1 egg
- 1 TB unsalted butter, melted
- 1 tsp vanilla extract
- 2 TB melted butter, for the pan
- Nutella, to serve
- In a small bowl, beat the eggs and the milk until well combined. Add in the butter, flour, sugar and vanilla and mix until combined. Do not over beat. Refrigerate for 20 minutes.
- Heat a non stick skillet (or a flat electric skillet) over medium high heat. Brush the skilled with melted butter.
- Add 1/4 cup batter, and quickly swirl to spread. Or, use a crepe wand to spread the batter over the electric skillet. Cook the first side you can see golden parts start to form, about 1 minute.
- Carefully flip the crepe, and cook the other side for around 30 seconds until the batter has cooked.
- Fold the crepe in half and then spread Nutella onto half of the crepe. Fold the crepe next into thirds to be a triangle. Remove from heat.
- Repeat with remaining batter and enjoy hot!