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.
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.
Notes
My kids also love bananas and honey, and blueberries and a little lemon curd. Let your imagination go wild!