Young Foodie Travels: Parisian-Style Nutella Crepes

In Paris there are an abundance of vendors who sell large crepes such as these with a sweet filling like Nutella or a savoury filling: in which case it is called a ‘Galette’. The advantage of this recipe is that you can adapt this recipe to be either savoury or sweet-depending on whatever filling you use.

IMG_0998.JPG

You can also use any size pan you like, although a smaller pan will give you more crepes from the same recipe. The main thing is that you just need to make the batter early enough ahead of time so it can sit at room temperature for an hour or so. This resting time really makes for a much better crepe so try to make sure you include it . The following will make somewhere around 8 15cm crepes, but you could easily cut it in half. Otherwise, if you want, make the whole recipe, and freeze the extra crepes for later.

 

IMG_1031.JPG

2 cups plain flour
1/2 to 3/4 teaspoon salt (depending on if you want savoury or sweet)
1 1/2 cups semi-skimmed milk
4 large eggs
1/4 cup butter, melted but not boiling

In a mixing bowl, combine the flour and salt. In another, smaller bowl, beat together the milk and eggs. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir till fairly smooth; a few lumps can remain. Stir in the butter. Cover and let sit for at least an hour.

The best thing to cook these crepes in is a 10-inch cast iron pan (or, for smaller crepes, the neat little crepe pan we sell in our catalogue). Heat the pan until it’s medium-hot. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup of batter into the bottom of the pan, pick it up, and tip it in a circle so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side and place on a warm plate. Cover until the remaining batter is cooked.

The Filling:  These crepes are lightly smeared with Nutella, or any hazelnut spread. After that, some people choose to place diced banana on top. The crepes can be folded in quarters to eat on a plate, or rolled like a wrap for on the go.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s