Whisking milk and flour in small parts helps to incorporate the ingredients; otherwise, you would end with lumpy batter. When you are finished adding all the milk and flour, the batter should look smooth. If you would prefer to use low fat milk, you can use that as a substitute.
If the crepe still looks wet in the middle, give it a bit more time. Don’t overcook the crepe, or the texture will become rubbery. Crepes cook quickly, so it will probably be ready to flip within about 45 seconds.
Practice makes perfect when it comes to flipping crepes. If you break one, pop it in your mouth and move on to the next. Skilled chefs can flip crepes without using a spatula. Try it if you would like!
A squirt of lemon juice is also delicious in this simple crepe filling. Experiment with different types of sugar. Brown sugar and powdered sugar are great substitutes for granulated sugar.
This dish is delicious served with chilled whipped cream to offset the heat of the filling. Add cinnamon and nutmeg to give the dish a warm, spicy flavor.
Sprinkle the hazelnut spread with chopped toasted nuts if you would like to add some crunch. For a more decadent version of this filling, spread the crepe with melted butter before adding the hazelnut spread. Substitute hazelnut spread for peanut butter if you prefer.
Chicken salad crepes. Mix cooked diced chicken, mayonnaise, chopped grapes, and salt and pepper. Place a piece of butter lettuce on the crepe, then spoon the chicken salad mixture over the lettuce. Roll up the crepe and serve. Ham salad crepes. Combine diced ham, cheddar cheese, onion, and vinaigrette. Spoon the mixture onto crepes and roll them up to serve. Lentil salad crepes. Mix cooked lentils, chopped celery, olive oil, and balsamic vinegar. Spoon the mixture onto crepes, garnish them with parsley, roll them up and serve.
For spring, stuff the crepes with cooked artichokes or asparagus and sprinkle with goat cheese. In summer, try tomato and zucchini crepes with fresh mozzarella and basil. For the fall, fill crepes with cooked pumpkin or acorn squash and serve with melted gruyere cheese. In the winter, fill crepes with sautéed kale or Brussels sprouts, dried cranberries, and grated cheddar cheese.
