CREPES

I enjoyed eating crepes as an afternoon snack, while growing up in Abidjan, Cote d’Ivoire (Ivory Coast). Till this day, they are one of my all time favorite snacks and one of the first things I look forward to when visiting my siblings in France.

Don’t worry, you won’t have to travel all the way to Africa or France to enjoy this sweet treat as I am sharing my recipe with you.

It is super easy and definitely a crowd pleaser.

INGREDIENTS

4 eggs

2 3/4 cup of whole milk

1 3/4 cup of all purpose flour

1/2 cup + 1 TBSP of granulated sugar

3/4 TSP nutmeg

1 TSP of vanilla extract

1 1/2 TBSP of Remy Martin (or the rum of your choice)

Cooking spray (save for later)

*TBSP: tablespoon || tsp: teaspoon

TOOLS

Skillet, bowl, ladle, whisk, spatula, fork and a handheld mixer.

PREPARATION

In a bowl, whisk the eggs.

Add milk, nutmeg and gently stir with your whisk.

Add flour and blend with your handheld mixer until there are no lumps in the batter.

Add the sugar and stir with your ladle. Make sure you rotate your ladle in circular motion all the way at the bottom of the bowl to ensure that it is blended into the batter.

Add the vanilla extract, rum and stir with your ladle.

Note: If you do not consume alcohol, you can omit the rum.

COOKING

With your heat on medium, apply some cooking spray all over your skillet.

When warm, pour 3/4 of of the ladle filled with batter into the skillet.

Rotate the skillet in circular motion to ensure that batter is spread evenly.

When the edges of your crepes start to look golden, use your fork and spatula to flip the crepe.

Let cook for about 5 to 10 seconds, then remove the crepe from the skillet.

REPEAT this process until complete.

This recipe yields about 16 to 18 crepes with a small skillet and about 10 to 12 crepes when using a large skillet.

SERVING

You can do so many things with the crepes.

You can spread them with Nutella or the jam/preserves of your choice (I love strawberry preserves).

I also love eating mine with berries (strawberries, blackberries, raspberries), sprinkle a little bit of confectioners’ sugar and maple syrup.

Why not add some whipped cream as well!

Enjoy!