Ingredients
Scale
- 1 cup / 150 g plain flour (all purpose flour)
- 1 1/2 cups / 375 ml milk (I use low fat)
- 2 eggs
- 3 tbsp / 40 g unsalted butter
- 1 tsp vanilla extract
- 2 tbsp white sugar (optional, I find the Nella makes it sweet enough)
- Pinch of salt
Instructions
- Place Batter ingredients in a blender. Pulse 10 times, or until smooth and lump free (I used my Vitamix – Pulse Button!❤️)
- Place Batter in fridge for 1 hour (Note 1).
- Heat a non stick skillet over medium high heat. Add 1/4 tsp butter and melt.
- Add 1/4 cup batter (Note 2) and quickly swirl to spread. Cook the first side for 1 minute or until there are light golden brown patches. Flip and cook the other side for 30 seconds.
- Slide out of the skillet onto a tray / board. Repeat with remaining crepes, overlapping them into the board. (Note 3)
- Spread Nella onto crepe – as much as you want! Cover half the crepe with strawberry slices, then fold into half then into quarters. Transfer to plate. Sprinkle with icing sugar and serve with extra strawberries!
Notes
- This allows the bubbles to subside and prevents the crepes from tearing when flipping.
- The amount of batter required will depend on your skillet size. The flat base of my skillet is 21cm / 8.5″, the rim is 26cm / 10.5″. For this size skillet, 1/4 cup of batter is the amount I need to evenly cover the base with a thin layer of batter. You want it to be thin but not paper thin (i.e. see through). Refer to the video for visuals.
- To reheat, stack them onto a plate and microwave for 10 seconds. Do not heat too much otherwise they are prone to tearing. Do not cover with cling wrap because it will sweat and make them tear.
- The batter can be refrigerated for up to 48 hours.
- Nutrition per crepe, assuming 1 tbsp of Nella and strawberries (sliced) per crepe.
- Prep Time: 5 Mins
- Cook Time: 10 Mins