Granted, breakfast crepes with jam or Nutlela take time and patience to make, but because they freeze so beautifully and make a great grab and go breakfast if pulled from the freezer and reheated, I thought they belonged on this site.
How To Make Crepes With Jam or Nutella
Ideally you want to make the batter in a blender to get a batter as smooth as possible, then let the batter sit for a half hour to let the bubbles settle. I’m not that patient so I blend and go! If you don’t have a blender or just don’t want to clean it up then use a whisk, you may end up with a lump or two in the crepes but they will still taste delicious. My preference is to use the blender, not only to get a smoother batter but it’s faster and easier than using a bowl and whisk. The purpose of using the blender and having the batter sit for awhile is to give the crepes with jam or Nutella a perfectly smooth batter (read no lumps in the thin crepes) and to let the bubbles subside so that the crepes can be flipped without tearing.
Pre-heat both pans over medium heat. Pour about 1/4 cup of crepe batter in each pan as a tester to see if you need to increase the heat or not. The first crepe doesn’t always look the prettiest so it usually goes to the cook to nibble on while cooking the other crepes with jam or Nutella. Or if you have an adorable dog, no one will notice if you slip the disfigured crepe to her or him.
Use a ladle or a 1/4 cup measuring cup to fill the heated pan, only put enough batter in the pan to cover the bottom. Depending on the size of pan will depend on how much batter you use each time. Basically you want to cover the etrie bottom with a very thin coating of batter. Slowly swirl the pan several times to evenly distribute the crepe batter. Keep swirling, making sure that the batter is not just pooling in the center of the pan. Then cook for about a minute, until very lightly browned. Use a spatula to lift the edge of the crepe, then use your fingers or a spatula to flip. The other side of the crepe will only take half as long to cook and will not brown evenly. That’s ok. Keep in mind these crepes with jam or Nutella do not cook like traditional pancakes, they are very thin and delicate and will not brown as much as a pancake.
Once the crepe with jam or Nutella is cooked, flip onto a platter and fold in half and then in half again. Keeping the pretty browned first side of the crepe on the outside, just for aesthetics. If filling the crepes with jam, jelly or Nutella, then stack the crepes on a platter or plate without folding. If you have your rhythm down with cooking in the two pans, then in between cooking, spread half of the pancake with heated jam or Nutella. Then fold the crepe in half and in half again. See picture below of the breakfast crepe with Nutella.
Do I Need A Crepe or Specialty Pan To Make Crepes with Jam or Nutella?
No. I’ll admit, there are tools that make your job easier and I suppose a crepe pan is probably beneficial, but personally I have never owned one. I remember growing up, my mother used an actual crepe pan, so I guess I’ll have to ask her opinion. Crepe pans have flat bottoms and shallow angled sides to make it easier to form the crepes and flip them. What I think is most important is having two pans going at the same time, preferably identical, and non-stick. I say identical because all pans cook differently, so if you have identical pans it makes it much easier to keep the two pans cranking away with the crepes cooking and browning the same in each pan. I use $13 non-stick frying pans from Sams Club and they work great for crepes. Here’s a link to similar pans.
How To Freeze Crepes
Filled crepes with jam or Nutella can be refrigerated for a couple of days. You can freeze plan crepes or filled ones. If freezing cooked, non-filled crepes then stack unfolded, wrap in foil and then in a labeled resealable plastic freezer bag for up to two months. Defrost in the refrigerator overnight. Once defrosted gently peel as many crepes as you like and heat in the microwave for about 30 seconds.
Filled crepes should be flash frozen like you see in the picture below. Once frozen, after an hour or so, break apart to fit in resealable bag. That’s why it’s important to stack the crepes with jam or Nutella like below, so that only the tips are touching each other, this way you can easily break off the number of crepes that you want.
How To Make Crepes with Jam or Nutella
These sweet breakfast crepes with jam or Nutella take some time to make, but they are so worth it and are a great make ahead, freezable breakfast item. Easy to reheat and grab and go in the morning.
Ingredients
- 3 Tablespoons Butter if using unsalted butter then add 1/4 teaspoon table salt
- 1 Cup All-purpose flour
- 1 Cup Milk room temperature
- 1/2 Cup Water
- 2 Large Eggs
- 3 Tablespoons Sugar
- 1 teaspoon Vanilla extract optional
- 1 1/4 Cup Jam or Nutella
Instructions
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Preheat pans over medium heat while making the batter.
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Melt butter, then remove pan from stove to cool.
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In blender mix all of the ingredients. If not using a blender then whisk until completely smooth. Ideally you want to rest the batter for about 30 minutes to let the bubbles settle. If you have the time great, or if you are impatient like me just go right ahead and start making the crepes.
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Use two pans to speed up the process. Lift the pan off of the burner to put the batter in. Depending on the size of your pan, pour a thin layer of batter to just cover the entire bottom surface of each pan. Then swirl the batter until it evenly coats the pan, making sure there isn't a puddle of batter in the middle of the pan and swirling the batter to the outside perimeter of the pan.
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Now place the pan on the burner for about 1 minutes. Pull up the edge of the crepe with a small off set spatula or other implement and turn the pancake over with your fingers. It should be very lightly brown on the underside. Once flipped the crepe will only take about 30 more seconds. The second side will be a splotchy brown, not even coloring. Stack the cooked crepes on a plate.
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Once all of the crepes are cooked you have several choices. Top the plain crepes with a sprinkling of powdered sugar or lightly with syrup. Or fill the crepes with warmed jam or Nutella. Spread on half of the crepe, then fold the crepe in half and then in half again to form a quarter circle. Sprinkle with powdered sugar and enjoy!
Recipe Notes
See post above for freezing directions and storage directions.
Another great way to make a meal easy to eat on the go. But then I guess that is the name of your website. Keep up the great work!
Yep, we try to make everything easy to take and eat on the go. Thanks.