The Infamous PEI Nutella Crepes
Ingredients
- 2 Cups AP flour
- 2 Cups Milk or light cream
- 4 Large Eggs
- 1/4 Cup Sugar
- 1/2 tsp Salt
- 1/4 Cup Olive Oil
- Pan Spray for cooking
- Nutella for spreading
- Whipped cream (optional)
Instructions
- Whisk the eggs and sugar together well. Add the milk and continue stirring. Mix in the flour and salt, be careful to work out all lumps. Then fold in the oil. Allow the batter to rest a few minutes.
- Use an 8 inch no stick pan over low heat. Heat until it's almost smoking. Spray with pan spray. Then ladle in a thin coating of the crepe batter, turning the pan to smooth it out into an even coating, less than 1/8 inch thick. If it's too thick, it won't be pliable enough. Heat until you see a little color begin to appear around the edges of the crepe. Use a heat proof rubber baking spatula to lift and flip the crepe. The flipped surface should be a golden brown. continue cooking on the raw side for about 20 to 30 seconds. Then flip the crepe out onto a plate. repeat this process until all the crepes are done. The first one may get a little too dark or even fall apart a bit. But, as you get in the flow, the rest will come together well. You'll be an expert crepe maker by the time you finish the last one. Adjust your temperature if necessary.
- When all the crepes are done, Spread each one with nutella on the lighter cooked side. Fold them in quarters and present on plates. You can top with whipped cream if wanted or just serve as is. Bon Apetit.