French Dessert Crepes
Just about any summer fruit—from berries to peaches—can be served over these golden, delicate pancakes. A dusting of powdered sugar provides the perfect finishing touch.
- 25 min.
- 3 (2 crepes each)
1. In a large bowl whisk egg. Add 1/4 cup milk and 1/4 cup water; mix well. Stir in sugar, oil and salt. Sift flour over mixture in bowl. Continue whisking to form a smooth batter. Add remaining milk and water; mix well.
2. Heat a 9 1/2- to 10-inch nonstick skillet over medium-high heat; remove from heat. Ladle in 1/4 cup of batter. Lift and tilt skillet to spread batter evenly. Return to heat and cook for about 30 seconds or until bottom is golden brown. Flip the crepe and cook a few seconds more or until crepe is light golden. Invert skillet over paper towels; remove crepe. Repeat with remaining batter. You should have 6 crepes.
3. Spread one side of each crepe with 1 tablespoon of the chocolate-hazelnut spread. Fold crepes into quarters. Arrange two crepes on each serving plate. Top with banana and strawberry slices. Sprinkle with powdered sugar, if desired. Serve immediately.
Quick Tip: If crepes are browning too quickly, reduce heat to medium.