I didn’t eat my first crepe until college, and it was one of those I-can’t-believe-I-didn’t-try-this-sooner moments. If you’ve never made your own crepes, they’re really easy. My favorite crepe recipe is below. You can stuff them with whatever you like. Nutella, fruit, jams, whipped cream, ricotta…yum. Sometimes instead of stuffing them I’ll roll them up and drizzle a little maple syrup on top.
1 ½ cups milk
3 egg yolks
1 tablespoons vanilla extract
1 teaspoon almond extract
1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
5 tablespoons melted butter
In a large bowl, whisk together the milk, egg yolks, vanilla, and almond extract. Whisk in the flour, sugar, salt and melted butter until well blended.
Heat a *non-stick* crepe pan over medium heat until hot. (Really make sure it’s hot before you pour the batter in, or your first crepe will get all screwed up.) Pour 1/4 cup of batter into the pan and tip to spread it until you have a thin, round crepe-shaped batter puddle. When bubbles form on the top and the edges are dry, flip with a large, thin spatula and cook until lightly browned on the other side and edges are golden. (Hint: flip them when they look like this.)
Repeat with remaining batter. (If you don’t want to make all the crepes at one time you can refrigerate the unused batter and cook it the next day.) Fill the crepes with your favorite fruit, cream, caramel, ice cream or cheese and eat them up. This recipe makes roughly 10-12 small crepes.
The original recipe is from allrecipes.com with a few tweaks from me.