The “pancakes” I grew up eating in Ireland, are known as crepes in the United States (also in France of course!). We ate them served with a sprinkle of granulated sugar and a squeeze of fresh lemon juice.
But they can also be filled with savory things such as…
And Sweet things…(and the sweet thing I promised to give the recipe for, when I wrote about my 3-day stint in NYC and tried Nutella-Filled Crepes – press THIS to read about it!)
After trying these crepes in Mario Batali and Lidia Bastianich’s Italian market, Eataly, I asked myself, “How hard could this be??” The answer of course is that if I can make them, then so can you!
Here is the recipe for these deliciously addictive crepes.
Crepe Recipe (makes 24)
1 3/4 cups all-purpose flour
Pinch of salt
2 1/2 cups milk
2 tbsp. melted butter
Neutral oil for frying (grapeseed, safflower)
Nutella for filling (2 tbs per crepe approx)
Put heavy pan on medium heat and lightly grease with oil (Use safflower, canola or grapeseed oil) Put 2 tbls of batter into pan and swirl around to coat the bottom of the pan in a thin-film of batter. Fry crepes for 2 to 3 minutes per side.