The last scrapes from my jar of Nutella went into these crepes. Threw in some bananas and even tried filling it with kiwi.

I remember making crepes back at home and they didn’t turn out so great. Mainly because we used a large pan and it was hard keeping it as a perfect circle. This time around, I made them right to the bottom edge of my pan, and they actually came out amazing.

The recipe was incredibly easy, just a simple combine and mix. The first crepe I cooked up turned out to be a bit too thick and since the pan was still in the process of heating up, it cooked quite unevenly. The second one I cooked through, came out perfect! Just like cooking an egg, as soon as I spread the batter around the pan, it cooked a thin layer! It was amazing! I felt like one of those workers making crepes with that huge rake or whatever they call it. But the crepes came out perfectly even and I even did a “chef toss” where I brought the crepe to the edge of the pan and flipped it over with a trust of the pan. Epic win.

I wanted to do a cone shape but decided to keep it simple and just roll it up. Three perfect crepes. One with nutella and bananas. Another with nutella and kiwi. And the last with peanut butter and bananas. The kiwi crepe actually came out quite tasty. All three were delicious and I thoroughly enjoyed my breakfast. …or brunch? It was past noon when I made these so I guess they were pretty much my brunch.

It’s so fun cutting the skin off the slices of kiwi. I kept the knife in the same spot and just rotated the kiwi around, just like how you would guide a piece of wood on a saw table.

Dusted some cinnamon and powdered sugar to finish it off.

Recipe from allrecipes.com. It makes about four crepes. I ended up just eating the first one I made because of how ugly it came out.

Basic Crepes (allrecipes.com)
(about 4 crepes)

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
  

Directions:

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.