The first time I ate a crepe was on our honeymoon in the Dominican Republic (hah- strange place to first try a crepe, i know). ¬†Once I tasted one, it was over. SO GOOD! They are lovely little light pancake-like treats! They are MUCH easier to make than I thought!! I made the batter the night before so it was SUPER simple to whip together in the morning (i even did it on a work day!!). You can make these savory or sweet by the fillings you put in them! My preference is SWEET! I woke up early today and made these for the hubs for breakfast to kick off Valentine’s weekend: NUTELLA (LOVE!) and Raspberry Sauce. Perfection.

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Source: David Lebovitz (The Perfect Scoop)


3/4 Cup (180 ml) Whole Milk
2 TBS (30 g) Butter - Melted
3 Large Eggs
1 tsp Sugar
1/4 tsp Course Salt
3/4 Cup (110 g) Flour


Pour the milk and melted butter into a blender (or into a bowl if you plan on using an immersion blender). Add the eggs, sugar, and salt. Blend briefly. Add the flour and blend until smooth. Transfer to bowl and refrigerate for at least 1 hour. The batter can be made in advance and refrigerated overnight.

To fry the crepes, let batter come to room temperature, then whisk it to thin it out a bit. Heat a 12-inch nonstick skillet over medium to high heat. When a few drops of water sprinkled on the pan sizzle, pour in 1/4 cup of batter and quickly tilt the pan so the batter covers the bottom. Cook the the crepe for about 45 seconds until the edges begin to darken. Use a flexible spatula to flip it over, then cook for another 45 seconds on the reverse side.

Slide the crepe onto a dinner plate, then repeat with the remaining batter. Serve hot (you may fold them and place them in a warmed oven to stay hot).

Serving options are endless:
-Nutella and Strawberry
-Nutella and Banana
-Nutella and Raspberry Sauce
-Lemon, Butter and Sugar
-ICE-CREAM and Berry Sauce