Bastille is French for Eat Crepes!

Bastille Day, 2007

Given it is Bastille Day we here at the Dessert Pocket think it is only fit to share our very favorite crepe recipe! Many of you may know that Madison lived abroad in France for sometime and studied at Le Cordon Bleu. Needless to say, she's a crepe expert. I visited during a Bastille day and let me tell you, the eating and the shopping are 90% of what I remember about the whole trip (and well, obviously, the wonderful company of my best friend Madison). And because it is Bastille Day, I am reliving that wonderful Bastille Day 2007 and making Strawberry Nutella Crepes for breakfast.
{Strawberry and Nutella Crepes}

Ingredients - Makes 8 crepes

  • 1 egg

  • 1 egg yolk

  • 1 1/4 cups of milk

  • 1 cup flour

  • 1 tablespoon melted butter, plus more for buttering pan

  • Pinch of salt

  • Nutella

  • Strawberries

Sift the flour and salt together into a bowl. Add eggs, milk, and melted butter whisking until thin batter comes together. Using a frying pan warm to medium heat. Make sure pan is well buttered. Add 2 tbsp (or so, depends on size of pan) of the crepe batter to the bottom of the pan, allowing for it to thinly cover the bottom of the pan. Let crepe cook for about 45 seconds, flip and cook the other side. Finished crepes are golden brown in color. Spread nutella and place chopped strawberries on warm crepe. Eat and enjoy!
Hand whisking is important!

Sometimes I make a mess too.

The finished product!

1 comment:

  1. [...] no stranger to a pancake. We’ve shared a recipe for pumpkin pancakes and another for crepes here before, however it’s only appropriate (yesterday being Shrove Tuesday and this week [...]