Nutella Crepes

I have been looking at my pictures from Paris and remembered how much I loved those nutella crepes I ate everyday, you can add strawberries, or any fruit, I like it best with nutella and coconut
Crêpes
1 1/4 cups milk
2 eggs
1 Tbsp. butter, melted, or canola oil
3/4 cup all-purpose flour
1 tsp. sugar
pinch salt
extra oil, butter or nonstick spray for cooking with
Pulse the milk, eggs and butter in a blender until foamy or whisk until well blended; add the remaining ingredients and pulse or whisk until smooth. Let the batter sit for half an hour.
When ready to cook, preheat a large skillet or griddle and brush it with butter or oil or spray it with nonstick spray. Pour about a quarter cup onto the skillet and tilt it around so that it runs into a circle. Cook until the top loses its gloss, which should only take a minute or two, then flip. The bottom should be golden. Cook the other side for about 30 seconds and then slide out onto a plate. Keep warm in a 250F oven or serve right away spread with butter, sugar and cinnamon, jam or Nutella, and folded or rolled up.
Makes about 12 crepes.

Vanilla Crepes

Ingredients

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Directions

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Chocolate-Banana Filled Crepes

Ingredients
Crepe Batter:
1 cup all-purpose flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream
Directions
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.

Crepe Recipe

Basic Crepe Recipe:
1 3/4 cup flour
1/2 coarse salt
2 cups whole milk at room temperature, more if you need
3 large eggs, room temperature
2 1/2 oz. (5 TBS) unsalted butter, melted, plus some for the skillet if you use a skillet.

(I have a really cool Crepe maker that I got at the kitchen essentials store.)

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refridgerate for at least 2 hours (or up to one day). Batter should be the consistency of heavy cream; add more milk if needed.
Heat an 8 or 9 inch non stick skillet or your handy crepe maker brush the skillet butter. Ladle or pour 3 TBS (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat the bottom evenly with batter. If you are using the crepe maker all you do is dip the top of the hot pan in the batter and you can see it when it is done, it will slide right off.
If you are using a skillet, watch the crepes when they are set on the bottom adn golden brown in spots, and the center is lifted by pockets of air. Gently slip a spatula under crepe and with one swift move turn the crepe over, cook until it is firm about 45 seconds. Usually when you are using a skillet your 1st one will not be the best you've ever seen, so dont give up.... I'm tell you the best investment is a crepe maker, they are compact and easy to store and my girls can even make them it is so easy..I think my crepe maker was like $25 I have an extra one if someone want to buy it or try it out.
What you stuff these with is the most important, and there are so many options, my kids love when I make the stawberry ones. I just chop up some strawberries in a bowl then in a separate bowl make some vanilla pudding, reduce the milk to about 1/2 then add some cool whip. When you mix this with the strawberries in the crepe it is delicious.