Sweet French Crepes


Seriously…. what else would you put Nutella on?

Inspired by Alton Brown’s recipe.

2 eggs
3/4 cup milk
3 tablespoons melted butter
Pinch of salt
1/2 cup water
1 cup flour
2 tablespoons sugar
1 teaspoon vanilla
Dash of rum or brandy

Whisk or blend all ingredients in a bowl or blender. If you have the time, place the crepe batter in the fridge for an hour. This removes air from the crepes so they will tear less.

Heat a non-stick pan that’s smaller than the plate you’ll use to serve. Coat the pan with butter. Pour a small amount of batter into the center of the pan then swirl it to spread in an even circle. Cook 30 seconds. Flip. Cook ten more seconds. Serve immdiately, or let cool flat. Cooked crepes will last several days in the fridge. Batter will last up to 2 days.

Happy eating.