prep: 15 minutes, plus 20 minutes chilling
cook: 15 minutes
cool: none
When I make dessert crêpes, I like to set them up self-serve style with a variety of fillings, including strawberries, Nutella, banana, and whipped cream so everyone can tailor their own. The crêpe itself is so light and thin that you won’t feel guilty about having more than one . . . or three (there’s no judgment here!).
crêpes
1 cup all-purpose flour
2 large eggs
¾ cup whole milk
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted
filling suggestions
Macerated strawberries
Sliced bananas and ground cinnamon
Whipped cream with fresh berries
Nutella
garnish
¼ cup powdered sugar, sifted, for dusting
1. To make the crêpes: In a blender, combine the flour, eggs, milk, ½ cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight.
2. Heat a dry nonstick medium skillet over medium heat for about 3 minutes. Pour about ¼ cup of the batter into the center of the pan and tilt in a circle to thin it out. Cook for 20 to 30 seconds, carefully flip the crêpe using a spatula, and cook for another 10 seconds. Remove the crêpe and lay it on a plate. Repeat to make more crêpes, working quickly but gently, to avoid tearing. Stack the crêpes on the plate to keep them warm.
3. Fill the crêpes with your filling of choice and roll up carefully. Dust with powdered sugar and serve.
Makes 10 to 12 servings