4-year-old: Mom, do you know how to make Nutella?
Me: No. How?
4-year-old: They take chocolate and step on it.
(Arggggg…. don’t try it at home!!!)
Meanwhile, I have a new crepe recipe for you. Compared to the previous version in my blog, this one is thinner, lighter, and more pliable. So it’s suitable for your dessert party where you want a crepe soft enough to wrap around filling of your choice (fruits, jam, Nutella – yes!), and light enough not to fill you with more carbs.
(Adapted loosely from Smitten Kitchen)
For about 25 10″-crepes
375 g all-purpose flour
A pinch of salt
2 3/4 cups milk
2 tbs butter (melted)
1/2 cup beer
Butter to grease pan
- In a large bowl, whisk flour and salt.
- Add eggs, one at a time.
- Slowly add milk, and whisk to incorporate with flour.
- Add oil, mix until combined.
- Add beer and mix well. Note: it’s okay if the batter is too watery. It will thicken over night.
- Cover, and refrigerate over night.
- Heat skillet over medium heat.
- Lightly butter skillet.
- Ladder 1 cup batter on skillet and cook for a minute or two.
- Flip crepe and cook for another minute.
- Wrap crepes in foil until ready to use.
- To reheat, arrange crepe in a baking dish, cover with foil. Warm in a 250F oven for 10-15 minutes.