We flipped crepes for dessert last night in celebration of Mardi Gras. Although we don’t keep Lent, we do believe in celebrating anything that involves a fun dessert, especially when the excitement of flipping crepes is involved. The kids like their crepes with a pat of melting salted butter and a generous sprinkling of sugar.
I like mine with Nutella that’s been heated on the crepe so that it melts in my mouth. How can anyone resist that?
Check out my recipe index for the full crepe recipe. It’s easy. You can whip it up in seconds.
Since I started trying to lose the baby weight, I’ve been tracking calories much more closely. Knowing that each spoonful of Nutella is 100 calories hasn’t dampened my enthusiasm. It just makes every bite more decadently enjoyable. If I’m going to indulge in dessert, every calorie needs to be worth it, and a warm Nutella crepe definitely fits the bill.
When making crepes, the pan is critical. You can try a variety of non-stick pans in your house to see which one yields the most even heat and the most delicate crepes, or you could just buy a crepe pan. Crepes are so thin that they are extremely sensitive to the power of your flame. I hate to recommend a utensil with such limited usage, but crepe pans really do make delicious crepes. For the last few months, I’ve been using a gorgeous bronze colored Anolon crepe pan that is very forgiving of varying gas flames. As long as I keep my flame on medium, the crepes never burn and flip easily.
The Anolon crepe pan normally retails for $70 but is on sale for $29.99 at the Anolon website. It’s not actually made of copper, just looks pretty thanks to its bronze color. The lining is metal utensil safe and the handle is oven proof to 400 degrees Fahrenheit. We put our crepe pans through frequent use, and this one has held up well.
By the way, this isn’t an affiliate link, just passing along a recommendation of a product I’ve been happy with and that will get you on your way to delicious crepes.