Sweet Crepe Batter

Recipe from http://www.therecessioncookbook.net/2009/05/paris-on-cheap-nutella-crepes.html#CrepeSeparator

What I did was stacked the crepes and spread each layer with a thin spread of Nutella. I topped it off with warmed diluted Nutella (double boiled 3 tablespoons of Nutella with 1 tablespoon of milk). This was so yummy! Next time I would add slice bananas to it.

I didn't rest the batter in the fridge as suggested (coz I couldn't wait that long). Therefore the surface of crepes were not smooth. But does ot matter when it was covered with Nutella?


SWEET CREPE BATTER


Ingredients

2 eggs
1 cup milk
1/4 cup water
2 teaspoons vanilla
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons melted butter
Makes about 20 crêpes

Place all the ingredients in a blender and blend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.

Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan--swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.

Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.