Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: School's Out
Crepes
Total:
50 min
Active:
45 min
Yield:
4 servings (2 crepes each)
Level:
Easy
Total:
50 min
Active:
45 min
Yield:
4 servings (2 crepes each)
Level:
Easy
Total:
50 min
Active:
45 min
Yield:
4 servings (2 crepes each)
Level:
Easy

Ingredients

  • 1 cup all-purpose flour
  • Small pinch salt
  • 2 large eggs 
  • 1 1/2 cups whole milk 
  • 3 tablespoons butter, melted, plus more as needed for the pan 
Fillings:
  • Chocolate-hazelnut spread
  • Shredded cheddar 
  • Sliced ham (prosciutto cotto) 

Directions

Combine the flour, salt, eggs, milk and melted butter in a blender and blend until smooth. Pour into a measuring cup and allow the batter to rest at room temperature for 15 minutes.

Heat a 12-inch nonstick skillet over medium heat. Brush with melted butter. When hot, ladle about 1/3 cup batter into the pan and cook until golden, about 2 minutes. Flip and cook on the reverse side for another 1 to 2 minutes. Remove the crepe from the pan and repeat with the remaining batter.

Fill each crepe with either chocolate-hazelnut spread or cheddar and ham.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Nutella Crepes

Recipe courtesy of Jeffrey Saad

Flour's Famous Banana Bread

Recipe courtesy of Joanne Chang

Lefse (North Dakota Potato Crepe)

Recipe courtesy of Young Sun Huh

Steamed Rice Flour Cakes with Dried Shrimp: Banh Beo

Recipe courtesy of Luke Nguyen

All-Purpose Beef BBQ Rub

Recipe courtesy of Vincent Camillo

All-Purpose Stir-Fry Sauce

Recipe courtesy of Ching-He Huang

On TV

So Much Pretty Food Here