5/ (Sweet) Crêpes

My boys' favorite breakfast when rolled with Nutella. They are remarkably quick to make, especially when you use two crêpe pans.

Blend well with a stick blender in a container you can pour from:

  • 2 eggs
  • 1 c. flour
  • ¾ c. half + half
  • ½ c. water
  • 3-4 tbl. butter, melted
  • 2 tbl. sugar
  • ½  tsp. vanilla

If you have time, allow to rest for a few minutes in the refrigerator. 

Heat crêpe pan over medium to medium-high heat for two minutes. Add in a small pat of butter (about ½ tsp) and swirl around to cover pan. Place back on burner and pour about ¼ c. batter into pan and swirl around towards edges. Let cook until almost set-looking. Carefully flip and cook underside briefly. Remove to plate and continue cooking, adding a pat of butter for each crêpe before pouring batter onto pan.

The key is a real crêpe pan (or two) that you liberally swirl with butter.