In April I went to Paris for the third time and wanted that trip to be different than all others. I wanted to try new things, and one of those things was a french crepe. I had a strawberry Nutella crepe and I was sent to heaven while I devoured it. It became a daily thing for me during my stay there. Then I went to Iceland a few weeks later and probably had the best crepe of my life! And I should explain that before the Paris trip I would scoff at people who said Nutella was amazing. I just didn’t see it. However I now know I didn’t see it because I didn’t eat it. I am now ruined for life as one of the first things I did upon coming back home was buying my very first tub of Nutella.

As the days passed I realized I was craving a strawberry crepe and decided to explore my options in Minnesota. I knew there was a crepe shop at the Mall of America, so I made a trip there just to have crepes. And the level of disappointment was high. For over $8 I had the worse crepe of my life. There, I said it! If you don’t like crepes and that’s your reference, my friend, please try again! And so I googled “best crepe in Minnesota” and the very next day found myself in downtown Minneapolis where I had a much better crepe, but still, I needed more.

Then came the idea of making my own crepes. Ever since coming back from my travels I’ve been so inspired to cook more and to just try to make some of the delicious things I ate abroad. I searched for a crepe maker on Amazon and quickly found some good options. Before I bought anything one of my good friends brought me his Lefse griddle but I still needed the stick for spreading the crepe. Feeling slightly frustrated I started googling recipes and came upon this one by Shaina. It’s prepared in a blender!!! And all you need is a good, round frying pan. So I made my first batch and went to heaven again.

Here’s Shaina’s recipe for the crepe:

5 eggs

1 1/2 cups milk

1 cup water

2 cups flour

6 tablespoons melted butter

1/4 teaspoon salt

extra butter for frying

In a blender combine eggs, milk, water, flour and melted butter. Blend until well incorporated, scraping the sides of the blender as necessary. Allow to sit in the fridge for at least an hour but no longer than 36 hours.

When you’re ready to make the crepes, heat a medium to large frying pan with rounded sides over medium-high heat. Add in a small tab of butter and immediately once the butter is melted pour in 1-2 ounces of batter, swirling the pan above the burner to coat the bottom evenly. Return the pan to the burner and allow the crepe to cook for 30-45 seconds. (From Poly: I did medium-low heat and left it longer than the 45 seconds. You will notice the longer you leave the easier it will be to flip the crepe with the spatula.)

Using a heatproof spatula, lift the edges of the crêpe to unstick them from the sides of the pan. Carefully slide the spatula down the center of the crêpe, lift up and flip to the other side. (Note: The first crepe usually does not come out of the pan perfectly. Set off to the side and continue on.)

From Poly: As soon as you flip the the crepe you are ready to start putting the Nutella and strawberries. It’s very hard to spread the Nutella since the crepe is so thin, so I put the Nutella inside a ziplock bag and cut the the tip to pipe the Nutella. Now I know I can actually buy it ready from Amazon here. Add the Nutella generously to the whole crepe, then add some cut strawberries to half of it, and flip the crepe in half. Then flip again so it becomes a triangle shape. I piped a little more Nutella on top and added some extra strawberries on top as well. You guys… Heaven! So good! And such an easy strawberry Nutella crepes recipe! 

Makes 25-35 crêpes. From Poly: I ate crepes for 2 days straight as the batter can stay in your fridge for 36 hours. Might need to cut the recipe next time.