Crêpes have a special meaning for the chef and me. We met volunteering at church together, and the first time I remember talking to him was when he brought in crêpes for the volunteers. That’s when I first knew he was a sweet guy! Here is his special crepes recipe that you can make at home.
1 cup all-purpose flour
2 t. salt
2 T granulated sugar
1 1/2 cups whole milk
1 T vanilla extract
powdered sugar (optional)
Whisk together flour, salt, and sugar in medium bowl.
Add milk, vanilla, and eggs to dry ingredients. Whisk until combined and no big lumps remain.
Heat skillet over medium heat and coat with cooking spray.
Spoon batter into pan so it is covered with a thin coat.
Cook until small bubbles start to form in the crepe, and the edges start to peel from pan. It usually takes around 1-2 minutes.
Flip the crepe and cook the other side until golden brown.
Once you have finished the batter making the crepes, it’s time to add the filling. Spread the hazelnut spread over half of the crepe. Then fold into quarters. If you’d like, you can also dust these crepes with powdered sugar.
Categories:BreakfastWed to a Chef