Parisian-style Sweet Crêpes
Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.
Ingredients
Crêpes
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/2 tsp. salt
- 1 large egg, lightly beaten
- 1 cup low-fat milk
- 1 tsp. vanilla extract
Fillings (optional)
Preparation
1. Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
2. Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
3. Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
4. Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
Nutrition Information
- Calories 132
- Carbohydrate Content 25 g
- Cholesterol Content 28 mg
- Fat Content 2 g
- Fiber Content 0.5 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 168 mg
- Sugar Content 10 g