Technically we are in the “kitchen equipment and appliances” unit. Today we are using our electric crepe makers. I can’t say crepe with the appropriate throaty french accent so I call them “crapes”, just an FYI

ANYways, today is crepe day. I have tried recipes for fillings in the past, but I have found that the crepes sold on the streets in places like Italy and France are almost always offered with bananas, strawberries, and Nutella. I don’t know if Nutella should be capitalized, but I’m going to capitalize it because it deserves respect. I added pb and subbed out the berries, so we eat ours with Nutella, pb, and chopped bananas! Delish.

You could make this at home and cook the crepes in a well greased skillet or fry pan. Crepes are like very thin pancakes that can be filled with either sweet or savory fillings. They are fun and fancy.

Also, these crepes are done in a block (80 min) pd. but could EASILY be done in less, as its super simple.

Crepes

1 ½ eggs

¾ c. milk

¾ c. flour

1/8 tsp. salt

1 tbsp. canola oil

1. Put all ingredients in the blender in the order listed.

How do you get 1/2 an egg, you ask? An egg is about 4 tbsp. (or 1/4 c.). Just crack an egg into a glass measuring cup and beat it up a bit with a fork. Next, pour out two tbsp. worth of egg. That is your 1/2 an egg!

2.  Cover and blend until smooth.

3.    Pour into a pie pan.

4.    Before using electric crepe maker, very lightly oil the surface with a paper towel that has some oil on it.

 5.    When the creperie is heated lower the black surface into the batter. Begin with the creperie on a slight angle and roll down until flat. Lift Immediately.

6.    Turn face up and wait for the crepe to cook. The crepe will release easily when cooked (usually takes between 30 and sixty seconds).

7.    The finished crepe will fall off when the crepe maker is turned upside down over a plate. If it doesn’t, gently lift an edge of the crepe to loosen so it will fall off.

 8.    Lay the filling, off center, on the crepe and roll up.

To get your pb and Nutella deliciously spreadable, scoop out of containers into glass bowls and microwave for about a minute or two. Yum!

And what is Nutella, exactly? It is a nut butter (like peanut butter, almond butter, cashew butter, etc) that is made from hazelnuts. It also has cocoa and probably some milk added. You can make it yourself using hazelnuts, cocoa, hazelnut oil and a bit of milk. It is comparable to pb calorie-wise and actually lower in fat (though pb has GOOD fat!). It is lower in protein, however, and higher in sugar, which means pb or almond butter is still the clear winner.

For a treat, you can’t beat it. If you have ever had Ferraro Rocher chocolates, I am pretty sure the smooth filling inside IS Nutella. Yayyy Nutella.