Earlier this week, I shared with you some of the highlights of my road trip adventure. During that journey, we stopped in Harrisburg and had some super scrumptious crepes (!!) that I haven’t stopped thinking about. Because of that, I decided to make my own and satisfy the craving that I’ve been having for days. While I can honestly say mine weren’t as good as the chef’s, this recipe does come pretty darn close.
- 2 eggs
- 2 tbsp butter, melted
- 1 cup AP flour
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
1. In a bowl, whisk together milk, water, eggs, and butter.
2. Continue whisking and slowly add in the flour. You should see that it’s becoming thicker but still very creamy. Add the salt.
3. Spray a pan that is on medium-low heat. Using a ladle, pour a spoonful amount into the middle and tilt the pan in a circular motion so that the batter thins out evenly along the base.
4. After 2-3 minutes, the edges will start to curl up. Flip the crepe over and cook the other side.
5. Scoop out a tablespoon (or more hehe) of Nutella and plop it onto the outer edge of the cooked side. After about 30 seconds, it’ll be smooth enough to spread.
6. Flip over the opposite edge to make a semi-circle and cook each side for another minute. At this point you can also add more Nutella and repeat the process to fold into fours. Your pick.
7. Top with some powdered sugar or whipped cream (or both!) and enjoy the deliciousness that’s erupting in your mouth.
Gimme some oven lovin’.