During my Junior year of college, I was lucky enough to spend a month studying abroad in Europe. England, France, Austria, Switzerland, and Germany...Oh how I'd loved to go back, and fully intend to for my husband and I's overdue honeymoon in 2013! During my travels, I discovered my deep love for crêpes. Sweet crêpes, savory crêpes, fruit filled crêpes, and breakfast crêpes...delicious! When I returned to the states, I missed them terribly. Much to my surprise, one of my roommates knew how to make them...salvation! I of course took note of the recipe and tweaked it to my liking. Basic crêpe recipes are all pretty much the same, you really can't go wrong!
2 large eggs
3 tbsp melted unsalted butter
3/4 cup 1% milk
1/2 cup water
1 cup white flour
3 tbsp white sugar
a few dashes cinnamon
Toppings & Filling
In a medium sized bowl, combine eggs, melted butter, milk, water, flour, sugar, and cinnamon. Whisk together until well combined and flour lumps are smooth. Refrigerate the mixture for about 30 minutes to allow bubbles to settle.
Preheat a medium frying pan over medium heat. When your mixture has settled, transfer it to a measuring cup. Should be almost 2 cups worth of batter. VERY IMPORTANT: Spray your pan EACH time before you pour a new crêpe, it will stick otherwise. Once your pan is hot and you have sprayed your pan with cooking spray, pour a small amount of batter into the pan. Immediately roll the pan in a circular motion to thin out the crêpe, keeping a circle shape as much as possible. Crêpes should be very thin, not thick like a pancake. Cook your crêpe for about a minute to a minute and twenty seconds and then flip. The crêpe should be a light golden brown before flipping, if not, give it a little more time until it is. Once flipped, cook for another minute and then transfer to a plate. Repeat the process until you run out of batter, spraying the pan each time before pouring a new crêpe. If your first crêpe tears, don't worry. It may take you one or two tries before you get the hang of it. Heck, I normally have one or two scrap crêpes before I get it right!
Allow your crêpes to cool before spreading your Nutella, otherwise it with be very runny and messy! Spread a thin layer of Nutella on each crêpe, add a few diced strawberries, and roll up like a burrito. Once rolled, top with another thin layer of Nutella, diced strawberries, and a sprinkle of powdered sugar. Enjoy!