Good Food: Strawberry and Nutella Crepes

We started the morning with strawberry and nutella crepes. This counts as both good food and something new for me, since I have never made crepes before! I'm not sure why I have never given crepes a try before, since they are one of my favorite foods. I guess I thought they would be difficult to make. They weren't at all, though--not so different from making plain old pancakes. I adapted a recipe from The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery.

Preheat the oven to 200.

Whisk together 3 eggs, 1-3/4 cups whole milk, 1-1/4 cups flour, 1 tbsp sugar, and 1/2 tsp. salt, until the batter is smooth.

Heat a small (10 in.) skillet over medium-high heat. Before each crepe, rub a stick of butter on the skillet--start on the outer rim of the pan and work your way in, in a spiral, so all of the inside of the pan gets covered. Then immediately pour in enough batter to cover about 3/4 of the bottom of the pan. Quickly swirl around the pan so that the batter covers the entire bottom, then cook for about 30 or 45 seconds on the first side, flip, and about 15 seconds on the second side. Be careful not to cook too long! The first side gets a little golden, the second side will be pretty pale.

Stick the crepe in the oven to stay warm while you finish the others. Remember--new butter for each crepe!

When you are all done cooking the crepes, take them out of the oven and cover each with a thin layer of nutella. Fold over the left and right sides of the crepe just a little bit, then roll up the crepe like a cigar from the bottom. Cover with sliced strawberries and dust on a little powdered sugar. That's all!

-Kristin