During my summer study abroad, I will confess to eating more than my fair share of Nutella crepes. It’s a delightful dessert, breakfast, or farmer’s market snack. There, they would serve them piping hot and ready to eat without any utensils.
There are more complicated ways to make crepes, but you should probably go with the easiest.
Take 1 cup of pancake mix (I used this protein mix from Krusteaz because it was provided free to test out), 1 cup of milk of your choice, and 1 egg. Whisk it together until there are no clumps. If you are going to make sweet crepes, add a dash of vanilla extract. Pour approximately 3 tablespoons of batter into a warm greased non-stick pan with a flat bottom. Tilt and rotate the pan so the batter spreads out evenly.
Cook over medium heat. When the top begins to look dry, flip. Cook the other side until it begins to just turn golden brown.
Remove from the pan, spread with filling of your choice and either fold or roll up all that delicious goodness. Enjoy hot.
These also freeze pretty well – freeze flat with either a piece of foil or parchment between each crepe.
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