The St. George Recipe

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp granulated sugar, and 1/4 tsp fine salt until homogenous.

Whisk wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly, then whisk in 1 cup whole milk, 1/4 cup water, 2 tablespoons melted unsalted butter, and 1/2 teaspoon vanilla extract (if using).

Make smooth batter

Slowly pour the wet mixture into the flour mixture while whisking to avoid lumps. Continue whisking until smooth. If preferred, blend for 10–15 seconds in a blender for an ultra-smooth batter. The batter should be thin and pourable. If it seems too thick, add up to 1–2 tablespoons additional water or milk.

Rest batter

Let the batter rest at room temperature for 15–30 minutes (or refrigerate up to 24 hours). Resting hydrates the flour and yields tender crepes.

Heat the pan

Heat a 8–10 inch nonstick skillet or crepe pan over medium heat. Lightly grease with 1/2 teaspoon oil or a dab of butter and wipe with a paper towel to create an even film.

Cook crepes

Stir the batter briefly. Pour or ladle about 1/4 cup batter into the center of the hot pan, immediately tilt and swirl the pan to spread the batter into a thin round. Cook until the edges lift and the underside is pale golden, about 45–60 seconds. Flip with a thin spatula and cook the second side 20–30 seconds. Transfer to a plate and cover lightly to keep warm. Repeat with remaining batter, adding a small amount of butter between crepes as needed. Expect about 6–8 crepes from this batter.

Prepare fillings

Warm the Nutella and peanut butter slightly to make spreading easier: microwave each in separate microwave-safe bowls for 10–15 seconds, stirring after, until soft but not runny.

Fill each crepe

Place a warm crepe on a plate. Spread about 1–2 tablespoons Nutella over one half of the crepe, then spread about 1–2 tablespoons creamy peanut butter on top of or beside the Nutella (adjust amounts to taste). Arrange 3 halved Reese's Peanut Butter Cups along the center line of the crepe on top of the spreads.

Fold or roll

Fold the crepe over the fillings in thirds or roll it: fold the filled half over the center, then fold again (or roll from one side) to create a neat package. Repeat for remaining crepes.

Plate and finish

Place the assembled crepe on a serving plate. Drizzle about 1 tablespoon (per crepe) of chocolate sauce over the top. Dust lightly with powdered sugar (about 1/2 tablespoon per crepe) just before serving.

Optional warm finish

If you prefer the fillings warm and melty, place assembled crepes on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes before drizzling chocolate sauce and dusting with powdered sugar.