#basic crepes

3-Color Ice Cream Crepe / Korean Street Food

3-Color Ice Cream Crepes / Korean Street Food

3-Color Ice Cream Crepe. Cut strawberries, bananas, add peanut powder, chocolate, cereal, chocolate powder, add a three-color ice cream.

3-Color Ice Cream Crepes / Korean Street FoodPlentiful 3-Color Ice Cream Crepe, Manoazzi crepe

Dongdaemun Legend Grandpa Crepes / Korean Street Food

Dongdaemun Legend Grandpa Crepes / Korean Street Food

Dongdaemun Legend Grandpa Crepes. Dongdaemun crepe stall, which has been frequently shown on Internet, and TV, is a popular stall.

Dongdaemun Legend Grandpa Crepes / Korean Street Food Dongdaemun Legend Crepe Grandpa, waiting in line for a good restaurant of good taste

BASIC CREPE RECIPE

I love crepes, they are quick and easy to whip up and are very versatile. They can be served for breakfast, brunch and dessert just by swapping the filling and reducing/adding the sugar in the batter. I found a way to get that tender lacy crepe that tastes great even on its own. Try it, you may just become a crepe master in your own kitchen.

Makes 8 - 12 crepes in 30 mins to 2 hrs 30 mins including 10 mins of prep 0 - 2hr of resting the batter and 20 mins of cook time.

Sometime back my Mom got me this crepe set from one of her thrift store adventures. It is called Crepe Magician. I have had it packed away in the box until this morning when I was moving things around looking for my madeleine pan (I’m going to attempt these later today after chores). I pulled it down to finally take a look at what the heck was in the box. Inside the box was a small crepe pan and a container for freezing or storing the crepes once made.

I have actually never made crepes so I thought now is as good a time as any. It did not have instructions but I just went with it. I found a basic crepe batter online and I started mixing things up. At first, I had intended to eat it plain or with preserves, lemon or powdered sugar but then I saw the Nutella and the banana in my pantry and it was a done deal.

I have no idea why I have never tried this recipe before especially with the Nutella and banana… oh boy is it good, too good really. Actually, maybe I sub-conscientiously avoided it because I knew I would love it.  I am going to try out some savory ones with the extra crepes because if I don’t its going to be a Nutella fest for breakfast, lunch and dinner or anytime I am hungry!

Ingredients:

1 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon kosher salt

1 1/2 cups milk

4 large eggs

3 tablespoons unsalted butter, melted

Bananas

Nutella

Directions:

In a bowl with a mixer, combine flour, sugar, salt, milk, eggs, and melted butter. A blender would be best if you have one.

Blend until mixture is smooth and bubbles form on top. If you are not using a blender, pour the batter through a sieve to catch the lumps of flour, press through all the liquid. Let batter sit at least 15 minutes at room temperature or refrigerate in an airtight container, up to 1 day. Stir.

Heat a nonstick skillet on medium-high. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 – 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. Coat pan with butter each time.

Tara’s Note: I do not have a blender, yes shocking I know so I just whisked it together. I made a stack and froze them with parchment paper in between in a gallon ziplock bags to take out for later use. Also just as a side note for 4 crepes (6inch) I used 1 banana and about 1/2 cup of Nutella.

On Monday, I shared the news about my exciting new partnership with Motrin and my upcoming Make it Happen Monday challenge. I decided that I wanted to master some new cooking skills by creating a classic French menu. With Coquilles St. Jacques as the appetizer, Coq au Vin for a main dish and Crepes Suzette for dessert, I’m looking forward to tasting the results!

I’ve already been busy working…