I know it’s going to be hard to believe but we didn’t eat any sweet crepes while we are were Paris. If you have been to Paris, you know foodwise it’s overwhelming because there are so many options to choose from. You look at the boulangerie/patisserie windows and you don’t know what to ask for… The are so many pies, tarts, macaroons, sweet croissants, chocolates and pastries that you never saw before. So, while we were walking in Paris every time when we saw someone making a crepe, our immediate comment was: we need to eat a crepe with Nutella before we get back home. This never happened!! lol We didn’t have time enough to eat everything we wanted there!
One week later after we got home from Paris, I asked Marilyn to make crepes. I bought Nutella, bananas, strawberries and coconut. We made some and was amazing!! It’s super easy and a great option for the holidays.There’s a video on our Instagram too.
This recipe I used for the crepes was from Alton Brown: Food Network. It was great!
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them.
Have a great week!
Beijos e Tchau!
Marilyn Chudda and Ludmilla