For my birthday one year, my sister made me Nutella crepes. Not exactly a breakfast of champions, but one that was very well received that particularly cold fall-winter morning. Crepes are a wonderful thing to be able to make – they turn leisurely mornings into a memorable event, especially when there are kids around. There isn’t much I like better than hanging out in my PJs, sipping coffee and eating warm crepes – some spread with butter, sprinkled with sugar and dribbled with lemon juice, others coated with Nutella and folded into a triangle to eat.
The batter is easy to whiz in the blender, and the process of pouring it, with the consistency of heavy cream, into the hot pan and quickly swirling it to coat the bottom, is something kids will get right into. What better skill to give them than the ability to turn out a perfect, golden crepe?
The process really isn’t as scary as it looks – the best way to learn is by doing it. Once you get the hang of it, it’s like riding a bike – you’ll always be able to hop back on. If you have a largish nonstick skillet, it will probably make your morning go a little smoother.
1 1/4 cups milk
1 Tbsp. butter, melted, or canola oil
3/4 cup all-purpose flour
1 tsp. sugar
extra oil, butter or nonstick spray for cooking with
Pulse the milk, eggs and butter in a blender until foamy or whisk until well blended; add the remaining ingredients and pulse or whisk until smooth. Let the batter sit for half an hour.
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 or serve right away spread with butter, sugar and cinnamon, jam or Nutella, and folded or rolled up.
Makes about 12 crepes.