Berry & Nutella Crepes

Sweet crepes are one of my favorite foods. I could literally eat them for breakfast, lunch, and dinner. My love for crepes started in college when my roommates and I would go to Second Street Market. It’s a market with lots of vendors in an old train station, it’s so cool! There are several great food spots, such as crepes, empanadas, and a delicious Monte Cristo. When I graduated and lived on my own during law school I realized I missed crepes and Second Street Market so much that I decided to learn how to make them. Now I make them all the time for Bret and I, any guests that come over, and my mom when we go to her house. I even made a crepe bar one morning at my grandpa’s house when we were hosting my family from Minnesota who were visiting for my grandma’s funeral. I made the crepes to order and then my cousin would spread the nutella and add the fruit, we were the perfect team!

Before starting I thought crepes were going to be difficult to make because I thought I needed a special pan for it (like you do for Lefse). But you don’t! Any ol’ skillet will work!

Ingredients
[Makes 2 large or 3 small crepes]
1 egg
1/4 cup water
1/4 milk

1/2 cup flour

1 tbsp melted butter
Fruit (strawberries, blackberries, raspberries, and blueberries are the best)

Directions
-Mix all ingredients in a large bowl with a whisk until there are no lumps.
-Butter skillet (you really need this to be as non-stick as possible! I use a non-stick pan and still add spray butter to make sure nothing sticks. Any butter will do but spray butter is easiest).
-Pour about a 1/3 cup of the batter into the skillet. Add more to fill the skillet and you have an even layer.
-Cook on medium/medium-high heat until the crepe isn’t liquidy anymore.
-Flip the crepe (this is where the non-stick part is really essential. If it’s sticky, the crepe will rip).
-Cook until this side browns and flip again (you want both sides to be slightly brown so that you know it’s cooked all the way through, so you can just keep flipping it until it’s cooked but I normally just flip each side once).
-Transfer crepe to a plate and immediately add nutella (adding nutella quickly while the crepe is still hot is essential for spreading the nutella easily. This step allows the warmth from the crepe to melt the nutella a little bit so that it’s easier to spread).
-Add fruit in a line down the middle of the crepe and then fold like a burrito.
-Optional: add nutella and whipped cream on top!

And viola! I enjoy these for breakfast or an after dinner treat. To store, just put the batter in an airtight container, store in the refrigerator, and use within 24 hours. When you put it out of the fridge it may be separated but all you need to do it stir it together with a fork and it goes back to normal and ready to cook!

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