I haven’t yet come across a vehicle for Nutella I love more than a warm crêpe. The thin, eggy pancakes are simple to make – once you get the hang of it – really, the best way to learn how to make a crêpe is by just doing it. If you’re worried about how they might turn out, take comfort in the fact that they’re just as good torn or misshapen as they are perfectly round, even and golden. And no one will mind if you require a bit more practice – especially those you spend your leisurely weekend mornings with.
If you’re cooking for a crowd and don’t want to show off your crepe-making skills, you can make them in advance and keep them in a stack on the countertop, covered, for a couple hours – or make them further in advance and freeze them, with a square of waxed or parchment paper in between each crêpe.
1 1/4 cups milk
2 Tbsp. melted butter or canola oil
3/4 cup all-purpose flour
1 tsp. sugar
extra oil, butter or nonstick spray for cooking
Nutella, for serving
To make the crêpes, pulse all the ingredients in a blender until foamy or whisk until well blended and smooth; let the batter sit for half an hour. It should have the consistency of heavy cream.
When ready to cook, preheat a large skillet or griddle and brush it with butter or oil or spray it with nonstick spray. Pour about a quarter cup onto the skillet and tilt it around so that it runs into a circle. Cook until the top loses its gloss, which should only take a minute or two, then flip. The bottom should be golden. Cook the other side for about 30 seconds and then slide out onto a plate. Keep warm in a 250F oven while you cook the rest.
Spread warm crepes with Nutella, roll or fold and serve warm.
Makes about 10 crepes.
Photo credit: istockphoto.com/loooby