If you're like me and drool over French pastries than you know the magic that is the crepe. It's one of those versatile carbs that can be either savory or sweet (like a croissant: the other love of my life) and, honestly, anything you can put Nutella in is perfect in my book. Here is the recipe for my favorite crepes:
4 large eggs
2 cups of flour
1/2 teaspoon of salt
4 tablespoon od melted butter
1 cup of milk
1 cup of water
4 teaspoons of sugar (for dessert crepes only)
Now, when it comes to crepes, you want the batter to be as smooth as possible, so I start by sifting the flour and combining all of the ingredients into a blender to make sure it's as silky as can be. It's also important that you allow the batter to sit in the refrigerator for at least 60 minutes, but for the best results you should let it sit overnight. Unlike bread, you don't want the gluten to form or else you're crepes will be too gummy; by letting the batter sit you aren't agitating the batter and forming the gluten. Once you've let your batter sit, heat a pan on medium heat and add a smidgen of butter so the crepe doesn't stick. Pour 1/4 of the batter into the pan and tilt it in a circular motion until there's a thin layer of batter across the entire bottom of the pan. Carefully flip it once it's fully cooked on one side and let it get a quick browning on the opposite side and slide the crepe right out. Now it's ready for any filling you desire!
Enjoy, sunshines!
XOXO
Sonny