Valentine’s Day is upon us and I thought I would whip up something delicious and romantic to celebrate. We don’t really celebrate Valentine’s Day, especially when it falls on a week day, but lately we’ve been so busy I thought it would be fun to set aside a little time for a nice breakfast. Although, I told Jesse we don’t really celebrate Valentine’s Day and he says we do every year, so I’m just going to blame it on pregnancy brain! :)
I don’t make crepes very often, and now that I say that, I’m not really sure why? They’re actually incredibly easy to make and there are so many different ways you can eat them. Eating them with Nutella and strawberries is one of my favorite ways to eat crepes, but also screams Valentine’s Day.
Crepes don’t take very long to make, each one only takes about 2 minutes to make, but once you get the stove hot and start making them, you’ll want to keep going until there’s no more batter left.
Start by making the batter, add the dry ingredients to a mixing bowl then whisk in the wet ingredients. And don’t be like me, don’t add hot butter to cold milk. Let your melted butter cool down before adding it to the milk. You’re welcome. It should be nice and smooth but don’t think it’ll look like pancake batter, crepe batter is very thin and runny.
I used a 12-inch non-stick skillet with 1/3 cup batter per crepe, if you use a smaller skillet just make sure to adjust the amount of batter. Let the skillet heat up a couple minutes before making the first crepe, just over medium heat because you don’t want the batter to burn but it also needs to cook somewhat quickly. When you pour in the batter, have the skillet lifted off the heat and twirl it so the batter completely coats the bottom of the pan before putting it back over the heat, but this needs to be done in about 5 seconds because it’ll be hot.
Let the first side cook about 1 minute, or until easily flipped. If you try flipping it and it’s too soft then it wasn’t cooked long enough, it should hold its shape well when flipped. It should be crispy around the edges and spots of golden brown should be appearing once it’s been flipped. The crepe only needs to cook only about 30-60 seconds on the second side.
I’ve been making these a few years now and I’ve never had the very first crepe turn out, so use the first crepe as a trial one. This batter should make about 6-8 crepes.
Slice up a bunch of strawberries, whip up the whipping cream and grab a knife for the Nutella.
Step One: spread on lots of Nutella.
Step Two: pile on the strawberries.
Step Three: Top it with whipped cream.
These crepes are so yummy and are perfect for a breakfast for two – or for a whole family! There are so many different ways you can eat them, with different fruit, with butter and syrup, with powdered sugar on top, etc. I know a lot of restaurants even use crepes as dessert options instead of breakfast.
- 1-1/2 cups Flour
- 1 T Sugar
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 cups Milk
- 2 Eggs
- 1/2 teaspoon Vanilla Extract
- 2 Tablespoons Butter, melted and cooled completely
- Combine ingredients into a mixing bowl and whisk until smooth.
- Heat a 12" non-stick skillet over medium heat, pour 1/4-1/3 cup batter in while swirling the pan to evenly coat the bottom. Let cook for about 1 minute, then flip and cook another minute.
- Continue until all batter is done, then fill with whatever fillings you like.
- Makes 6-8 crepes using 1/3 cup, makes 8-10 crepes using 1/4 cup.