Crepes just never seemed filling enough. I’m starting to realize I’ve been wrong, that crepes can be filling – if you fill them right. I’ve also learned a few basic tips in achieving good crepes, such as:
Making a batter with a proper consistency. Allowing the batter to rest so bubbles subside. Using a good non-stick pan (you definitely don’t need a crepe pan to make crepes, just a good non-stick 8-inch fry pan). Working with a hot pan. Really swirling and lightly tilting the the pan immediately after or even while pouring batter in to get an even thickness.
Crepes are very versatile so definitely try this recipe at least once, but when you have different fruits on hand you can use those for the filling. You can also use the other classics, like Nutella or sweetened ricotta. For this recipe, if you don’t have vanilla beans or paste you can simply use vanilla extract. But I sell Vanilla Beans! Are these dessert or a fancy breakfast? I’ll let you be the judge of that. Enjoy!
