Recipe from City Coffeehouse & Creperie
Makes eight to 10 small crepes, 5 ½ inches across, or four to five large crepes, 8 inches across
1/2 c. flour (instant-blending recommended, but all-purpose is fine)
1 large egg
1 egg yolk
1/4 c. milk
1/4 c. water
3 T. melted butted, divided
1 T. orange liqueur, bourbon
whiskey or rum (optional)
1 T. sugar
Pinch of salt
Nutella
strawberries, sliced
bananas, sliced
powdered sugar
whipped cream
>> 1 Measure flour into bowl. Using an electric mixer, gradually add milk, water and liqueur until smooth. Add eggs, salt and 1 1/2 T. melted butter.
>> 2 Heat the crepe pan (or equivalent) until drops of water dance on it, then brush lightly with melted butter.
>> 3 Pour 1/4 c. batter into center of hot pan. Tilt in all directions to cover pan with a light coating. Pour out excess. After about 30 seconds, the bottom of the crepe should be lightly browned—lift edge with spatula to check. Shake the pan by its handle to dislodge the crepe, then turn over with spatula.
>> 4 Spread with nutella, add strawberries and bananas, and cook 30 seconds. Fold crepe, top with powdered sugar and whipped cream.