Nutella Raspberry Crêpes with Cinnamon Sugar Sprinkle

A mix of fruitiness, chocolate goodness, and spice in one crêpe

I know what you may be thinking about crêpes – they’re difficult, they require planning ahead, and the first one rips and always goes in the nearest trash (I have to disagree since the first one always goes in the nearest mouth).

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All of my favorite crêpe flavors are in this crêpe.  If you don’t love all these flavors combined, you can easily simply make a Nutella crêpe, a raspberry crêpe, or a cinnamon sugar crêpe.  All my favorites!

To start off, here are my top 10 tips and pros to love and follow when making crêpes:

1. The batter takes exactly 3 minutes to make so no need to stress about the nonexistent heavy-duty preparation!

2. The batter can be kept in the fridge for up to a good four to five days before using.

3. When stacked, cooked crêpes magically do not stick to each other.  Make a crêpe cake!

4. Make them sweet or savory – add cooked ham and swiss cheese or make these Nutella ones 🙂

5. Abandon those boring hors d’oeuvres, and throw a crêpe party!

6. It is absolutely not necessary to make crêpes with a crêpe pan.  Grab your skillet, and get to it!

7. To make crêpe-making a lot easier, use an offset spatula to flip these transparent pancakes.  You can even spread the batter evenly on the crêpe pan or regular pan to create the perfectly even, thin crêpe.

8. Prepare crêpes the night before a brunch, and rewarm them in the morning.  No need to wake up extra early 🙂

9. Arrange an assortment of toppings, and allow guests to choose and add their own toppings to crêpes.

10. Did I mention you could easily whip up these crêpes and cut the prep time down significantly by blending all the ingredients in a blender?  Yes, it can happen.

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Is there a science behind crêpes?  Of course – there’s always a science when pancakes are involved.  The starch in flour absorbs moisture, as will some of the protein.  When the batter is poured into the pan and fried, the moisture evaporates, thickening the batter while the egg proteins coagulate, giving the pancake a firmer structure.  When heated, the starch granules absorb more water and swell.  The crêpe turns brown, and due to the Maillard reaction, proteins and sugars react to form a brown color.  For example, have you noticed that when you don’t use any butter or oil or oil instead of butter, there is a lot less browning?  That’s because fewer proteins are available for the browning reaction.  But the most important science of crêpes is that they can be eaten and can be prepared as an appetizer, breakfast, or dessert.

Now it’s your turn!  Let me know how your crêpes turn out with #foodfinessa.  Bon appétit!