Ingredients:
1/2 and 1/3 cups pancake mix
1 tsp vanilla extract
1 tbsp butter/oil
2-4 fresh or frozen strawberries
1/3 cup hazelnut spread
1 tsp powdered sugar
Do you want something easy and delicious for breakfast? Or do you want to make something nice for your partner? Here’s a crepe recipe that’s delicious and easy to make using a frying pan.
Using your favourite pancake flour, measure out 1/2 a cup and sift it into a medium bowl. Do the same for the other 1/3 cup of pancake flour. Pour in an equal amount of water to pancake flour. Make sure to whisk between the 1/2 cup and 1/3 cup bowls to prevent large clumps. Then add 1 tsp of vanilla extract and whisk thoroughly into the crepe batter. Pour the crepe batter through a sieve into another bowl; this will get rid of any clumps that are left, making a perfectly smooth batter.
Warm up a non-stick pan on the stove to medium heat. Using a knob of butter or cooking oil spray, evenly coat the pan. With a small ladle or 1/3 measuring cup, put the crepe batter in the centre of the pan. Slowly tilt the pan around to make the crepe batter cover the pan as thin as possible. Turn down the stove temperature to medium-low. The first side of the crepe is done cooking when there are no light, shiny spots and the batter no longer bubbles. Flip the crepe to the other side for only a minute or two. Take the crepe off the pan and put it aside on a spare plate. Repeat these steps until the batter is all gone.
If you’re using frozen strawberries put them in the microwave for 10-second intervals until thawed. If you’re using fresh strawberries make sure to wash and dry them. Then remove the tops and cut them into small slivers.
Take a crepe and cover one half in hazelnut spread. Put the sliced strawberries on the hazelnut spread side, going along the diameter of the crepe. Carefully fold the hazel spread side of the crepe over the strawberries, then tuck the edge toward the berries and continue to roll. To keep the roll from undoing itself, keep the loose edge on the bottom of the roll. Repeat these steps until all the crepes are used. Drizzle some extra hazelnut spread, place any leftover strawberries on top, then dust 1 tsp of powder sugar all over the crepes. Then, enjoy!
What’s fun about these crepes is that they are easy to make and can be tailored to your tastes. If you don’t like strawberries, use blueberries or bananas. If you don’t have hazelnut spread just use maple syrup. You also don’t need any fancy equipment or tools to make these crepes. All you need is a non-stick pan and some patience.
When making crepes, be sure to watch the temperature. If the pan is too hot, the batter will cook too fast and you’ll end up with a pancake. And don’t force any batter clumps through when you are straining. Having a smooth batter is key to getting the crepes as thin as possible.