Hey guys! This week I wanted to bring you a recipe I have been loving lately. Have you had crepes yet? If not, these delicious little pancakes (fun fact: they are actually called pancakes in the U.K.) are sure to be part of your repertoire. You can use a base recipe to make them sweet or savory. But we all know I have a huge sweet tooth, so we’ll go with sweet today.
I discovered crepes the first time I traveled to Italy. Street vendors sold Nutella crepes EVERYWHERE. Seriously, how could I avoid them? 🙂 They are also very popular in France. You can find all sorts of varieties to suit your taste.
With my recipe, I basically mix all the ingredients in a blender. I find this is the easiest way for me to combine everything well. Alternatively, you can also whisk by hand. After you do this, it is important that you let the mixture rest for an hour or two in the fridge. This helps to thicken the batter a bit so it’s ready to cook. You can also make the mix beforehand and let rest overnight.
These crepes are best when cooked in the stovetop. Grease a medium saucepan with butter, margarine or non-stick cooking spray. Again, you want to make sure to do this so your batter doesn’t stick and you will also get those pretty grill marks on your crepe.
Be careful of not adding to much batter at once. Crepes are supposed to be thin and delicate. Over pouring your pan will cause them to be too doughy. About two to three tablespoons should be enough for a 9-in saucepan. Swirl pan to cover all sides and get an even crepe. Then, cook for 1-2 minutes on each side. You can use a spatula to flip them but if you’re feeling brave go ahead and give your pan a little flip to see them fly in the air. And voila! They are done.
Chocolate Crepes Recipe
~1 1⁄2 cup all-purpose flour
~1⁄2 cup cocoa powder
~2 tbsp. white sugar
~2 tsp cinnamon
~1/2 tsp salt
~2 large eggs
~2 cups 2% milk
~1 tsp vanilla extract
~5 tbsp. melted butter, cooled
1. In a blender, add all the dry ingredients and pulse for a minute to combine.
2. Next, pour eggs, milk, vanilla extract and butter. Blend for 1-2 minutes until well combined.
3. Transfer batter to a bowl and cover with plastic wrap. Let rest in the fridge for 1-2 hours or overnight.
4. In a greased saucepan over medium heat, pour 2-3 tablespoons of batter and immediately swirl pan to cover all sides. Cook for 1-2 minutes on each side.
This recipe is super easy and delicious. Feel free to use whole wheat flour if you prefer instead of all-purpose for extra fiber. I’ve tried it both ways and there is not much of a texture difference. You can also use skim or 1% milk but you may find you need to let them rest longer in the fridge.
I like to fill these with Crème Chantilly. I will be posting the recipe for that in the next few days, so stay tuned! If you are feeling like having something simpler, you can fill with Nutella or your favorite chocolate spread. Another good idea is to add fresh sliced bananas and peanut butter. Yum! You can finish off with some powdered sugar sprinkled on top.
This is definitely a decadent type of recipe that can still be enjoyed as part of a balanced lifestyle.
Have you made crepes before? What are your favorite fillings? Please share down below. I’d love to hear from you 🙂