Neither my schedule nor my budget has room for a trip to France this summer. So if I want to enjoy my favorite Parisian street food–Nutella crepes–I’ll have to join the (very) long line for Acadie Crepes at the Sunday Santa Monica Farmers’ Market or make them myself. I generally avoid lines, so I was pleased when we covered crepe-making in culinary school last week.
I’d never made crepes at home, and it’s easy–dumb easy–and fun. If I can do it, you can, too. I turned out a bunch of them for breakfast on Sunday, filled those puppies with Nutella (OK, Ralph’s cheapo house brand of hazelnut-chocolate spread) and sliced banana, and we enjoyed a touch of Gay Pareeeee in Marina del Rey. Hmmm, it went so well that maybe I could buy a catering truck and join LA’s current mobile food truck mania. So, in honor of Bastille Day, here are some crepes:
You don’t need a dedicated crepe pan for this; any nonstick skillet will do. And use a rubber spatula to turn the crepe. The number of crepes you get depends on the size of the skillet. I used a 10-inch skillet and ended up with 9 (8-inch-ish) crepes. To freeze leftovers: stack cooled crepes between layers of parchment or waxed paper and place in a zip-top plastic bag.
4 ounces all-purpose flour
1/2 teaspoon salt
3 large eggs
1 cup 1% low-fat milk (or any milk is fine)
3/4 ounce butter
Nutella (chocolate-hazelnut spread)–use a lot, don’t be shy.
1. Combine the flour, salt, and eggs in a food processor; process until well-combined. With the motor running, add milk through food chute; process until the mixture is the consistency of heavy cream. Strain the batter through a fine-mesh sieve into a medium bowl.
2. Heat the butter in a nonstick skillet; cook until butter until is browned. Keep an eye on it so it doesn’t burn. Whisk the browned butter into the batter. Cover, and let stand 30 minutes.
3. Heat a nonstick skillet over medium heat. Soak a paper towel in canola oil; rub surface of pan with oil-soaked paper towel. Use a small ladle to add 2 to 4 tablespoons batter to pan (just enough to coat the bottom of the pan with a thin layer of batter), swirling the pan to coat. Cook about 2 minutes, or until the edges are brown and the bottom is golden (use a rubber spatula to lift the crepe and peek at the bottom). Flip the crepe; cook another minute or so until the other side is golden. Transfer crepe to a wire rack to cool. Repeat with oil and remaining batter. If crepes cool too much, you can warm them in a low oven.
4. To assemble, spread Nutella (how much depends on how generous you’re feeling) on half of a crepe; top with sliced bananas and fold in half. Garnish with additional Nutella and bananas. Bon appetit!
(Adapted from Professional Cooking, 6th Edition, by Wayne Gisslen.)