Parisian Sweet Crepes

Our Favorite Sweet Crepe recipe: Fill with nutella, bananas, strawberries, apple butter, Jam, Berries & whipped cream. Whatever floats your boat. 

Recipe from Vegetarian Times

Parisian-style Sweet Crêpes

Makes 8 crêpes

Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.

Crêpes

• 1 ¼ cups all-purpose flour
• ⅓ cup sugar
• ½ tsp. salt
• 1 large egg, lightly beaten
• 1 cup low-fat milk
• 1 tsp. vanilla extract

Fillings (optional)

• Butter
• Sugar
• Nutella
• Jam
• Apple butter
• Crème de marrons (chestnut purée)

1. Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

2. Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

3. Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

4. Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.