How To Make Crepes | Flavor Maker Series | McCormick

Sift 1 cup of flour into a bowl to remove lumps.

Add 1 tablespoon of sugar and a pinch of sea salt to the flour and mix to combine.

In a separate bowl, mix together 1 cup of whole milk, 3 eggs, 2 tablespoons of melted butter, and a splash of vanilla extract.

Blend the wet ingredients with the dry ingredients for about 10 seconds until smooth and slightly bubbly, being careful not to overmix.

Let the batter rest for about 10 minutes to hydrate the flour.

Preheat a 12-inch non-stick pan and spray it with nonstick cooking spray until it is hot and the spray is not brown.

Pour 1/3 cup of batter into the pan and quickly swirl it around to spread evenly, aiming for a thin layer.

Cook until the edges are golden brown and the top is dry, then flip the crepe using an offset spatula.

Cook the second side for less than a minute until warmed through, then transfer to a plate lined with parchment paper to keep warm.

Spread chocolate hazelnut spread on one half of the crepe, sprinkle with cinnamon, and fold the crepe in half twice to serve.

Dust with powdered sugar before serving.

Equipment Needed

Dietary

Allergens