When Joe and I went to Spain, we noticed that there was an abundance of crêpe and waffle stands. They were stationed in front of our favorite restaurants, so it was easy to grab a dessert to-go and munch on made-on-the-spot treats while taking walks along the beach.
I like to play a game of repetition when it comes to food I really like, so I found myself ordering the same Nutella crêpe all week long. As soon as we got back from our trip, I made my very own batch so as to make myself feel better about missing our unforgettable honeymoon.
- Mixing Bowl
- Non-Stick Skillet
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/2 tsp salt
- 2 tbsp melted butter
- 3 tbsp Nutella
- In a medium-sized bowl, whisk together flour and eggs, and then add your milk. After whisking all three ingredients, add your water.
- In a separate bowl, melt butter in the microwave and once melted, add salt. Pour the melted butter into your flour, egg, milk, and water mixture, and whisk until creamy and free of lumps.
- Heat a non-stick pan with a touch of oil and pour in about1/4 of your crêpe mixture. Cook for 2 to 3 minutes. Remember to keep them thin!They are ready to flip over when you see the sides slightly rising and turning golden.
- Layer crêpes one on top of the other, putting a tablespoon of Nutella in between