Holy Crepe!

Need more excitement in your everyday breakfast? Try having some delectable crepes. Especially Sally's vanilla crepe recipe. She says, "Homemade crepes are surprisingly easy and very inexpensive to prepare, and unquestionably delicious" (McKenney 28).

I always have enjoyed eating crepes. I assumed that it required all lot of work in order to make it successfully.

This recipe requests the use of Nutella filling. Due to my family's allergies to nut products, I will be using chocolate syrup. The ingredients are as followed:

• 1 cup (125g) all-purpose flour
• 1 tbsp granulated sugar
• Pinch of salt
• 3/4 cup (180ml) milk
• 1/2 cup (120ml) water 
• 2 eggs
• 3 tbsp butter, melted and cooled to room temperature, plus extra for greasing
• 1 tbsp vanilla extract
• 1/2 cup (296g) Nutella (Will use Hershey chocolate syrup)
• Confectioners' sugar, for dusting
• Assorted fruit for decorative purposes

Prep time should be 30 minutes. Cooking should take another half-an-hour. This recipe will make about 8 crepes.

Recipe:

1. the flour, granulated sugar, salt, milk, water, eggs, and melted butter, and vanilla in a blender. Mix on medium speed for 20 seconds, or until everything is combined. The mixture will be very thick and creamy. Pour the mixture into a medium sized bowl and set aside.

2. Melt a little butter in a small frying over medium heat. Pour 1/4 cup of batter onto the center of the pan. Tilt the and swirl the batter evenly to all sides. Cook for 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe, and to separate the cooked crepes with parchment paper.

3. Spread 1-2 tablespoons of Nutella (Again I'm using chocolate) onto each crepe. Roll or fold into quarters and sprinkle with confectioners' sugar. 

4. Apply assorted fruit (if needed)

5. Enjoy!

To my surprise, crepes were not difficult in creating at all. The only challenging part I found in this process was flipping the crepe during the cooking. As I begin to cook more and more I find myself realizing that I am becoming more independent during these processes. I am no longer asking for help as much as I used too. I also genuinely enjoying baking and cooking in general. Who knows. By the end of all of this, I could be baking for my family regularly.

Would you ever cook for your family? If so, what would it be?

Thanks for reading!

McKenney, Sally. Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your 

Sweet-tooth Fix. New York, NY: Race Point, 2014. Print.