Crepes 4 Ways

Classic Crepe 

INGREDIENTS 
280 grams (2 cups) flour
3 eggs
30 grams (¼ cup) butter, melted
3 tablespoons granulated sugar
675 grams (3 cups) milk

PREPARATION 
In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
Cook until the edges are starting to slightly crisp.
Remove from heat and cover with a paper towel to make sure the crepes stay moist.


Chocolate Strawberry Crepes

INGREDIENTS
2 crepes (above)
150 grams (½ cup) chocolate hazelnut spread
10 strawberries, sliced
Powdered sugar

PREPARATION
Spread half of the chocolate hazelnut spread on half of the crepe.
Lay half of the strawberries on the chocolate spread.
Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
Repeat with the other crepe.
Dust with powdered sugar, then serve!

Berry Cheesecake Crepes

INGREDIENTS
2 crepes (above)
125 grams (1 cup) raspberries
125 grams (1 cup) blueberries
125 grams (1 cup) blackberries
2 tablespoons lemon juice
50 grams (¼ cup) sugar
40 grams (¼ cup) powdered sugar
225 grams (8-ounce) cream cheese, softened
Powdered sugar to garnish

PREPARATION
In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
Cook for about 2 minutes, then remove from heat and cool completely.
Mix the cream cheese with the powdered sugar until smooth.
Spread half of the cream cheese mixture on one side of the crepe.
Spread half of the berries on top of the cream cheese.
Fold the crepe over the berries, then fold in half.
Repeat with the other crepe.
Serve with powdered sugar!

Caramel Banana Crepes

INGREDIENTS
2 crepes (above)
115 grams (½ cup) butter
220 grams (1 cup) brown sugar
1 teaspoon cinnamon
3 bananas, sliced
Whipped cream
Caramel sauce

PREPARATION 
In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
Remove from heat and cool.
Spread half of the banana mixture on half of one crepe.
Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
Repeat with the other crepe.
Serve with whipped cream and a drizzle of caramel sauce!

S’mores Crepes

Servings: 2
INGREDIENTS
2 crepes (above)
115 grams (½ cup) butter
220 grams (1 cup) brown sugar
1 teaspoon cinnamon
3 bananas, sliced
Whipped cream
Caramel sauce

PREPARATION 
In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
Remove from heat and cool.
Spread half of the banana mixture on half of one crepe.
Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
Repeat with the other crepe.
Serve with whipped cream and a drizzle of caramel sauce!