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Dairy
Easy
2 Servings
Allergens 
40 Minutes
Diets
These are way too delicious to be left in recipe form; You can only do them justice if you cook up a storm. Served with hot cocoa, they will keep your home warm. And if you don’t make them regularly, I can promise that they will quickly become your new norm.
2 cups Mishpacha Flour
3 eggs
1/4 cup butter, melted, or oil
3 tablespoons granulated sugar
3 cups milk
1 cup whipping cream, whipped
1/2 cup hazelnut spread, such as Gefen Hazelnut Praline Cream
4 strawberries, quartered
small chocolates, such as Kliks
Mix flour, eggs, butter, and sugar until combined. Slowly add the milk, half a cup at a time, stirring vigorously, making sure it’s completely incorporated before adding more milk.
After all the milk has been added, mix well until batter is completely smooth, with no lumps.
Heat a greased skillet over medium heat. Ladle in about one-third cup of batter and tilt pan to spread evenly. Flip when the edges are beginning to slightly crisp, and cook on the other side until golden. Remove from heat and cover with a paper towel to ensure it stays moist. Repeat with remaining batter.
Spread filling of your choice over half of each crepe. Fold crepe in half, and then fold in half again. Repeat with remaining crepes. If not using filling, just fold in quarters.
Arrange four folded crepes on each plate so they form a circle, leaving about half an inch between each one.
Now for the fun part! Top each crepe with a different topping: one with strawberries, another with chocolates, the third with a drizzle of maple syrup, and some sifted confectioners’ sugar on the fourth.
Photo by Rifky Fried
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Came out delicious and super great thickness…
I put in 3/4 milk and the rest water and worked out awesome!
Thanks
came out way to liquidly and sort of tasteless…
poured it down the sink 🙁
A crepe batter is supposed to be very liquidy (unlike a pancake batter). Did they form into crepes when cooking?