Crepes Recipe

Combine dry and wet

In a medium bowl whisk the flour, sugar and salt to combine. In a separate bowl lightly beat the eggs, then whisk in the milk, water and vanilla.

Form a smooth batter

Make a well in the flour and slowly whisk in the wet mixture until smooth and lump-free. Stir in the melted butter. The batter should be thin and pourable; if too thick whisk in an extra tablespoon of milk or water. Let the batter rest 20–30 minutes at room temperature (or refrigerate up to 2 hours) to relax gluten and allow bubbles to subside.

Heat pan

Heat a 9-10 inch nonstick skillet or crepe pan over medium heat. Brush the surface lightly with neutral oil or a little melted butter and wipe away excess with a paper towel so only a thin film remains.

Cook crepes

Pour about 1/4 cup of batter into the hot pan, immediately tilt and swirl the pan to coat the bottom in a thin, even layer. Cook 30–60 seconds until edges lift and underside is lightly golden. Flip with a thin spatula and cook the second side 10–20 seconds. Transfer to a plate and cover loosely with foil to keep warm. Repeat, stacking crepes separated by parchment if needed. This recipe yields about 8–10 crepes depending on pan size and batter thickness.

Prepare fruit

Slice bananas into 1/4-inch rounds. Hull and slice strawberries to similar thickness. Keep refrigerated until ready to use to maintain freshness.

Assemble sweet crepes

Warm the Nutella slightly (microwave 10–15 seconds or place in a warm water bath) so it spreads easily. Lay a warm crepe on a plate, spread 1–2 tablespoons Nutella evenly over half the crepe, layer 4–6 banana slices and several strawberry slices on top. Fold the crepe in half, then fold in half again into a quarter (or roll). Repeat with remaining crepes and filling. Dust with powdered sugar and add a dollop of whipped cream if desired.

Serving suggestion

Serve immediately while crepes are warm so the Nutella is soft and fruit is fresh. Leftover crepes can be refrigerated (separate layers with parchment) and reheated gently in a warm pan or microwave.

Sauté aromatics and mushrooms

Heat the butter and olive oil in a skillet over medium-high heat. Add the chopped shallot and sauté 1–2 minutes until translucent. Add sliced mushrooms and cook 4–6 minutes until they release their moisture and begin to brown.

Add garlic, spinach and season

Stir in the minced garlic and thyme and cook 30 seconds until fragrant. Add the spinach in batches, stirring until wilted. If the pan looks dry add the optional 2 tablespoons cream to create a silky finish. Season with salt and freshly ground black pepper. Remove from heat.

Assemble savory crepes

Place a warm crepe in the pan or on a plate, spoon 1/3 to 1/2 cup of the mushroom-spinach mixture onto one half, top with a slice or sprinkle of Swiss cheese so it melts against the warm filling. Fold the crepe over the filling and warm briefly in the pan (30–60 seconds) to melt the cheese, or finish under a broiler for 1–2 minutes until cheese is bubbly (if broiling, transfer to an ovenproof dish).

Serving suggestion

Serve immediately while warm. Garnish with extra thyme or a crack of black pepper. Leftover filling keeps 2–3 days refrigerated; reheat gently before stuffing crepes.