The first time I remember having crepes is once when my parents were out of town together and had hired our favorite childhood babysitter Jerusha Demke (now Hess and slightly famous for the movie she made with her husband–Napoleon Dynamite) to stay with us for the weekend. She made us crepes one weekend, and I loved them. I’m pretty sure this is her family’s recipe. Since then crepes were a favorite thing to order when out to breakfast. Then, when I made a quick weekend trip to Paris while on study abroad in London, I’m pretty sure I ate almost nothing but Nutella and banana crepes the whole time I was there. That’s still my favorite way to eat crepes. And while I admit these don’t compare to the crepes you can buy from little creperies in Paris, they are still delicious. I do feel like this recipe never makes enough. It must usually be a least doubled .
- 1 egg
- 1 1/2 Tbsp sugar
- 1/4 tsp salt
- 1 C milk
- 3/4 C flour
- 1 Tbsp melted butter
- Put all ingredients in blender and blend until mixed well.
- Chill in refrigerator 30 minutes.
- Melt 1/3 Tbsp butter in small frying pan.
- Pour small amount of batter and swirl pan around so evening distributed in thin layer around pan.
- Cook until slightly browned, then flip.
- Repeat step 3-5 until all the batter has been used.
- Fill with nutella, bananas and whipped cream (or yogurt or strawberries or eggs, bacon, and cheese–whatever suits your fancy).