These delicious home made crepes are thin, light and absolutely irresistible. Crepes can be served for breakfast or as a dessert. 🙂
Do you know how to make crepes ? :)They have a fancy French name but easier to make then pancakes. I recently developed a craving for crepes after having the best crepe in Montreal at juliette et chocolat. I had the chocolate madness crepe and it was really good.
I never thought it is so easy to make at home before I tried it. It tasted so good and it was thin, light and absolute heaven. I made the nutella whipped cream filling crepes when I made the first time. It was simple and light. But I wanted to try this one with a hazelnut and white chocolate. I started loving hazelnuts from the day i tasted ferrero rocher chocolate. Now I am crazy about them even after 15 years. And white chocolate is another favorite. I would have mentioned it in my other post too. So i made this with laura secord white chocolate chips. Their white chocolate is really good :). White chocolate and hazelnuts! Great combo!!!
These crepes are easy to make, it is classy and sure you will be loved by your family for this 😉 It is much and lot cheaper to make these at home. Each crepe cost 8$ and above. It is less to wash and the batter comes together quickly and lumps free. Each time I wanted to have these crepes with different toppings, nutella one time, chocolates, fruits, maple syrup, jelly, peanut butter, bacon, eggs, ricotta cheese and savory one.
The beauty of these crepes is that they can fold and bend and shape to however you want them to look. The trick for making the best crepes is to rest them for a day in the refrigerator. I make the batter on a Saturday and use it on a Sunday. Resting period is necessary to make it tender and smooth. Worst case you can make them after 30 minutes. It’s still good 🙂 People say the first crepe doesn’t come very good 😉 but it does for me always 😉 so I am not sure. If it happens so, don’t worry. You always have next time!!! The tip I would say is pour the batter when the pan is hot.
You can have these for breakfast or as a dessert. You can refrigerate them after making it for two days. Or Store the refrigerated batter for 5 days and make as you want. Just be sure to reheat the crepes right before everyone is about to serve themselves.
- All purpose flour – 1 cup
- Coarse salt – ¼ tsp
- Whole milk – ½ cups
- Eggs – 3
- Unsalted butter – 3 tbsp
- Sugar – 1 tbs
Topping(for 1 crepe): - White chocolate chips/ white chocolate – 2 tbsp., melted
- Milk chocolate chips/ milk chocolate – 1 tbsp. , melted
- Hazelnut – 1 tbsp broken
- Fruits – ¼ cup
- Melt 3 tbsp of butter in a pan. And keep it aside.
- Take your blender; add the milk, eggs, flour, sugar and salt. Blend it and add the butter (make sure it is not hot) and puree until mixture is smooth and bubbles form on top, may be about 30-40 seconds.
- Let batter sit at least 30 minutes at room temperature. I refrigerate them in an airtight container up to one day and whisked them before using.
- Heat a Nonstick pan, when it is hot, lightly coat with butter and add the batter and swirl it up nicely.
- Cook until underside of crepe is golden brown for two minutes. You know if it’s ready when the center is set and the edges get slightly brown.
- Loosen the edge of crepe with rubber spatula and then with finger tips, quickly flip it. Cook for one more minute on this side. Slide the crepe out of skillet.
- Repeat with remaining batter.
- Place the crepe in a plate, open the crepe and add the chocolate and broken hazelnuts. Top with fruits, hazelnuts and drizzle some white and milk chocolate.
