When the weather changes, my menu tends to change too. So, adios oatmeal, hello crepes with fresh fruit filling!
This recipe is a staple in my sister’s kitchen. For a while, my daughter was even convinced that only her aunt could make crepes! But I proved her wrong and surprised her with a fancy spring breakfast thanks to Aunt Hannah’s recipe and coaching — crepes filled with Nutella and strawberries! Who wouldn’t want to wake up this treat?!?
Crepes are a bit more time intensive than, say, pancakes, because you have to babysit each one rather than filling a griddle. But, they’re worth it. Soft and delicious and smooth and sweet. And totally customizable based on your filling preferences.
Perhaps these would be a welcome menu item at your coming Easter brunch? Or maybe just a random weekday to show the kids that yes, even a tired mom can compete with a kitchen pro like their aunt 🙂
- 1 1/2 cups flour
- 2 cups milk
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Filling: sliced strawberries and Nutella
- Topping: powdered sugar
- With a whisk, blend together all crepe batter ingredients. Your goal is a thin batter, much thinner than what you would expect from a pancake batter.
- Heat a 10 inch frying pan over medium heat. Add a dollop of butter. Once melted, pour 1/3 cup of batter into the pan. Swirl the batter so it coats the bottom of the frying pan.
- Cook for 1-2 minutes. Use a spatula to lift the edge and quickly flip over. Cook over for 1 minute on the second side.
- Repeat until batter is gone.
- Fill with a smear of Nutella and sliced strawberries. Sprinkle with powdered sugar. My kids also love bananas and honey, and blueberries and a little lemon curd. Let your imagination go wild!