Crepes (or pancakes as we call them) have been my favorite thing since I was a kid. My mom was the absolute crepe master. She always made super thin crepes, with no oil on them. And she filled them with Nutella, rolled them and let them cool, so they made the best dessert, breakfast, dinner ever. Adding bananas and whipped cream to that was my dad’s idea, and it works really well. But you can only eat one or two filled with all that. Well, at least I can’t eat any more than that, I get sick easily. So as simple as they are, I still think they’re worthy of sharing. (Also sharing here and here.)
You need a good pan for these. I’ve had the same one for years, it was my mom’s and it’s our crepe pan. Really, we only use it for making crepes.
- 300 grams (10.6 ounces) all-purpose flour
- 550 ml (2 1/3 cups) milk
- 2 eggs
- pinch of salt (about 1/3 teaspoon)
- oil for greasing the pan, I used sunflower oil (I don’t like olive oil for this type of things, because the taste is too noticeable)
- Beat the eggs in a bowl on medium speed for about a minute, until fluffy.
- Add 3 tablespoon of flour and mix it well with the eggs.
- Add the salt and 1/2 of the milk, mix well. Add a few table spoons of flour, mix well. Add the remaining milk, mix, then add the rest of the flour. Mix well for about a minute on medium speed. You could of course skip these steps and just throw everything together in a blender. But I like to do it slowly, to make sure there are absolutely no clumps of flour in the batter. The batter should resemble a soup. It should be smooth, you could also see some air bubbles in it. If it’s too thick, add more milk.
- (If you’re using cooking spray, you can skip this step.) Put about 1/3 cup of oil into the pan and let it warm up. Once the oil is warm, take the pan off the stove and transfer the oil to a small bowl (I used a small glass one). This way the pan is ready, and if you need oil later you have some ready.
- I always use a soup scoop when making crepes, so add one scoop (about 3 tablespoons) of batter to the pan and quickly swirl the pan so that the batter evenly and thinly coats the bottom of the pan. Cook for about 30-60 second (depends on the pan, when the edges of the crepe get crusty, the crepe is ready to be flipped), then flip the crepe with a spatula. Cook for another 15 second and transfer it to a plate.
- Continue with the rest of the batter. Add a few drops of oil, when the pan is too dry. I usually do it after every second crepe. If the crepes seem too oily, tap them with a paper towel.
- Spread 1/2 of the crepe with Nutella, add some slices of a banana, 2 tablespoons of whipped cream, fold the crepe over and enjoy. You need a knife and a fork for eating a crepe with this type of filling.
- If you want to make things more simple, just use Nutella or any other spread you like. I sometimes make mine with marmalade. Or if you’re making these on Valentine’s day, you could use sliced strawberries instead of bananas.
Crepes are just as good the next day, especially if you like them cold, like I do. Just make sure you cover them with another plate or some foil, so that they don’t dry up.