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One of me and my husband’s first dates was at a crepe restaurant in Pittsford, NY (upstate, near Rochester). It was fancy, yet casual. Sweet, or savory. Breakfast, or lunch. Crepes are very special!

15 years later they are just that for our kids too. We love crepes with Nutella. This is THE ultimate topping choice for crepes. We also will make about 1 our of 15 crepes savory – adding cheddar cheese and eggs. But then we need dessert after. Insert: Nutella.

I always follow the recipe from the Joy of Baking cookbook. If you dont own it, it is a Cooks Bible for recipe sourcing! It has everything. Instructions tend to be minimal – but the instructions provide a basic structure to the steps – and leave a little open for interpretation.

But here’s how we make our crepes: dump all ingredients (except melted butter) into a blender. Simultaneously start blender and add melted butter. Blend until mixed – 30 seconds. Let sit 30 minutes at room temp. Start cookin’.

We have one 12″ nonstick pan for making crepes… so we also use a small 6-8″ non-stick pan to make mini crepes.

I’ll wait until I have enough for everyone to have 2 before we start eating… otherwise everyone’s just sitting there hungry with an empty plate and fork… ready to go! These are popular! I do a batch and a half and we usually have 1 crepe leftover.

Other favorite toppings include strawberries + whipped cream, eggs + sharp aged cheddar cheese, and banana + chocolate chips.