Super clean crepe recipe the usage of just a non-stick skillet! No fancy french crepe-making equipment wanted! Thin, smooth french crepe filled with strawberries, bananas, and Nutella is the proper delicious breakfast, dessert, snack for any day!
- 2 cups all-purpose flour
- 2 cups of milk
- 4 eggs
- 2 tbsp sugar
- 4 tbsp melted butter
- 1 tsp vegetable oil or more
- powdered sugar
In a large bowl combine the first five ingredients to make the crepe batter. Whisk the batter well until there are no more clumps.
Heat up oil in a large skillet under medium-low heat.
Using a ladle, spoon batter (~1/4 cup) onto the middle of the skillet. Lift skillet and move it around in circular motions to spread the crepe batter out. This is to thin out the crepe and make it a larger round shape. Once the crepe is no longer transparent, use a flexible turner to flip the crepe over. (See Note 1)
Repeat step 3 until batter is all used up.
When all crepes are done, add sliced strawberries, bananas, and Nutella (or other toppings!) to one side (one half) of the crepe. Close crepe by folding it into half, and then into quarters.
Sprinkle with powdered sugar.
Serve and enjoy!
Note 1: After making the first crepe, I typically switch off the heat (because skillet is usually pretty hot by then), spoon another scope of batter to skillet, move it in a circular motion, then switch the heat back on again so that it cooks. You want the skillet fairly hot when you put the batter in, but a pan that is too hot will prevent the batter from spreading out, that is why I switch off the heat and switch it back on again.