Jordan can spot a crepe stand like no one else you’ve ever seen. On our vacation last year, he had a crepe almost every night. This year, he spotted a crepe sign day 1…in the Atlanta airport. Airport crepe? Yeahhh….It was pretty much the worst crepe ever! Australia and New Zealand don’t exactly have crepes on every street corner, but he did manage to find a delicious nutella banana crepe from a french creperie on one of our last days (at Elliot Stables in NZ, which is a super cool place FYI!).
Don’t get me wrong, we had lots of great food on our trip just not crepes, so I promised I would make him some crepes when we got home. Crepes are so easy to make it’s kind of a shame I don’t make them more often! I’ve been using this recipe for years, and they always turn out great! All you need is a good non-stick skillet, 6 ingredients, and 15 minutes. Enjoy!
1-1/3 cups milk
2 tbsp butter, melted
1 cup all-purpose flour
2 tbsp white sugar
1/2 tsp salt
1. Combine all ingredients in blender and process until smooth, ~30 seconds.
2. Heat large non-stick skillet over medium heat. Ladle ~3-4 tablespoons of batter into hot pan, tilting the pan so that the bottom is evenly coated. Cook until set and very lightly browned. Loosen the edges and carefully flip using a large spatula. Continue to cook until second side is very lightly browned.
3. Serve immediately with desired fillings – nutella, fruits, peanut butter, jams, cream cheese, etc.