Place the flour, eggs, milk, sugar, and salt into a medium bowl. Beat with an electric stand mixer on medium-high speed until smooth. This can also be done in a blender. Allow the batter to rest for IO minutes to allow the flour to absorb the liquids.
Lightly coat a 7- or 8-inch nonstick skillet or crepe pan with canola oil or nonstick cooking spray. Heat the pan over medium heat. Lift the pan from the stove and ladle 3-4 tablespoons of batter into the pan, tilting the pan to spread the batter evenly in a thin layer Place the pan back on the heat and cook for I minute or until crepe lifts slightly around the edges and bubbles appear on the surface. Flip the crepe over and cook for 30 seconds on the other side. Crepes should be very light in color and must be done one at a time. Stack the crepes on top of each other on a platter With your pan off the heat, re-oil the pan after each crepe.
Spread each crepe with the chocolate spread or strawberries and whipped cream. Roll the crepe up and seNe 2 per plate. Top with confectioners sugar. You can drizzle with chocolate syrup as well.
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups milk, vanilla soy milk, or almond milk
- 2 teaspoons sugar
- 1/4 teaspoon salt
- canola oil or vegetable cooking spray
- chocolate spread filling such as the Israeli brand Hc1shahar or Nutella, or sliced strawberries and whipped cream
- confectioners sugar
- chocolate syrup, such as Bosco or Lyons, optional
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Recipe by Susie Fishbein