Monday, December 5, 2011

Crêpes with Strawberries and Nutella

(updated photo: 2/14/2013)
My family has a tradition involving these crêpes.  If you ask any of them they might say they came up with the idea.  But seriously, don't listen to them.  It was all me.  I was in San Francisco for a work conference a billion years ago (it sounds better for the story that way but it was really probably 9 years ago) and we went to an outdoor mall with a bunch of little shops; including a crêpe shop.  I wish I could remember the name of it.  That place changed my life.  
So much so, that it's all I talked about when I got home.  I called everyone in my family and told them about the awesomeness of this place and how I was going to start making them.  Of course, I didn't live near my family at the time so I couldn't actually make the food for them.  I got out a cookbook and found a recipe.  I think they were so convinced by my enthusiasm that they all started making them too. See, we might have started all making them at the same time, but seriously they owe it all to me.  If they tell you any different now, you know it's a lie.  You heard the truth here first, folks!

Of course after making them, everyone loved them.  What's not to love?  They are delicious.  Now when the whole family gets together we have these for breakfast.   Tyler and my kids love them too and we make them on the weekends when we happen to have all the stuff handy.  There are probably a few different versions of crêpe recipes floating around in the family, but this is mine. I have changed my recipe since starting to make them;  I like very thin crêpes.  

The first couple crêpe attempts can be kind of tricky until you get the hang of it, but hopefully the tips and pictures will help them be perfect the first time.  Most times we use Strawberry and Raspberry syrup (Tyler likes raspberry better, werido), but fresh fruit is also delicious, sometimes we throw bananas in these too.

Crêpes with Strawberries and Nutella

1  ½ cups milk
2 eggs
1 & 1/8 cup flour
1 T corn starch
2 T oil
1 tsp sugar
½ tsp salt

Strawberry Syrup:  (We have also bought frozen, sweetened strawberries and they are good too, just thaw and use.)
2 cups frozen strawberries
½ cup sugar

Raspberry Syrup:
1 cup frozen raspberries
¼ cup sugar

whipped topping (homemade or store bought)
cream cheese, softened

If you are making the syrups, combine sugar and fruit in a saucepan and bring to boil over med-high heat.  (I like to run my strawberries through the food processor because I don’t like big chunks.  You can do that before you cook them or after.  The raspberries kind of break up by themselves while cooking.)  Reduce heat to medium and boil steadily for 5-10 minutes.

Heat a skillet over med-high heat (I use a 10” but whatever you have will work).  Combine all crêpe ingredients in a blender and process until smooth.  ingredients should be the consistency of heavy whipping cream. If too thick add a T of milk at a time until right consistency and the same with flour if too thin. Spray skillet with cooking spray and pour 3 T (different if you are using a different size skillet) batter into pan.  Swirl to coat the bottom of the pan.  

The crêpe should start to brown on the edges  within the first minute or you pan in not hot enough.   If you have a bunch of little bubbles all over your crêpe, making holes, the heat is a bit too high, turn it down a little.  Flip crêpe over and cook other side.  I sometimes use my fingers to lift the crêpe while sliding the spatula underneath.

Pile cooked crêpes on a plate to keep them warm.  
Spread desired ingredients inside crêpe,  (the kids just like strawberries and Nutella)
(I, of course, also like cream cheese.) You can also mix the cream cheese and whipped topping together, yum!
roll up and serve with whipped topping on top.
You can also fold them in half twice so it looks like a pizza slice and serve that way.


  1. Holy Cow My crepe recipe is a billion times different than yours!

    1. I know, I remember thinking that once when I saw you making them, you use a lot more eggs. Today I was wondering if it really matters what you put in them as long as it's the right consistency.


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