Crêpes….. Oh how I love my Nutella Crêpes!  

Delicious hazelnut spread all over a very thin light pancake dusted with powdered sugar… how can you say no. For those of you who may not know what a crêpe is let me explain, it is a very thin pancake usually made from wheat flour.  

The name crepe is of French origin deriving from the Latin crispa, meaning “curled.”  Crêpes are served with a variety of fillings ranging from savory (crêpes salées) to sweet (crêpes sucrées) add-ins.

In my parents house this dish is so popular, I think it started from when we all lived in France when I was younger and my sisters and brother would eat them all the time for breakfast, lunch, dinner, and desserts.  I know that must sound like a lot of crêpes.

My sister and I one day had a great idea of bringing our childhood back to reality.  We ordered a bag of already crêpe mix and started cooking.

The big nifty machine you see above is a crepe griddle, not an industrial one but one that can be used in the safety of your own kitchen.

So please excuse if I don’t have a recipe for the crêpe batter, but you can use any that you can find.  All it is really is the common ingredients include flour, eggs, milk, butter, and a pinch of salt.

Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate/ griddle, often with a trace of butter or oil on the pan’s surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula.

All that is needed after the crepe is finished cooking is whatever add-ins you would like.  I chose nutella and powdered sugar and ice cream….. YUMMY!!!!!!!!!!!!!!!!!!

Enjoy!

Source