First off I will say that writing this blog brings me so much joy. I really had no idea what it would become and it’s far different than I ever imagined. I am constantly inspired by so many things that I see and read and I can’t wait to continue to share them with you.
Yesterday was “national crêpe day” I really wanted to make these and share the recipe for you before the actual day but life gets crazy sometimes. I will be the first to admit. I do love sharing recipes on Friday’s because my hope is that you will try them out over the weekend. If you ever do try one of these recipes I would love to hear about how they turned out. Even if it’s years later!
Another fun fact, in 2013 I arrived in Paris on February 2nd which was also “crêpe day” I lived in Montmartre which I was told was the best place to find crêpes. I hadn’t explored my neighborhood yet and was completely jet lagged but I had a huge smile on my face thinking I just landed in heaven. A city that celebrates crêpe day? This is going to be one big adventure, and it was!
My favorite crêpe to order is a banana and Nutella one. I don’t keep Nutella in the house for a very good reason. It is ridiculously good! This recipe is super easy and uses ingredients that you should have in your home already. If you don’t have Nutella in your house I also love a good lemon and sugar or cinnamon sugar, and butter.
This recipe is found from All Recipes
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 teaspoons butter, melted
In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter, beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Note: I made them a little thicker than the traditional crêpes. It may take a little practice. I was completely starved at 3 pm and hadn’t eaten lunch. Clearly, I couldn’t wait to take a bite. They were so good. There is something so good about a warm crêpe with fresh Nutella and banana.
Here is an article I found with the significance behind the shape of the crêpe and how to celebrate the holiday.