The best crepes I ever had were on the beach in Mexico. Malcolm and I had been living there for about two years, we were deep in house renovation, working from an office that was a sort of tiny storefront with a roll down metal door on a major truck/flood route in a dirty port town, and writing a blog about our experiences (shocking, I know). A couple about our age, who’d moved from Brooklyn, who were graphic designers, contacted us through the website and wanted to meet for a drink. It was, as they say, the beginning of a beautiful friendship. Missy and Alden were (are!) smart, funny, and intrepid.
We found ourselves neighbors before long, and it was such a comfort to commiserate over beers at the bar or simply hang out at home with two people who seemed so much like kindred spirits. All of us in this wild, strange place, because we needed to be somewhere different, doing something most of our peers were not.
Having Sunday brunch became part of our routine. Malcolm thinks brunch is absurd, but I’m half-sure it’s what separates us from the animals. Alden was an expert crepe maker, having lived for a few years with his parents in Paris. Crepes can be savory or sweet, but since I can’t stop eating Nutella, this is what was needed now. A splash of orange liqueur in the batter in place of some of the vanilla would not be at all out of place.
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 2 1/2 tablespoons granulated sugar
- 2 1/2 tablespoons vanilla extract
- 1/4 cup Nutella
- 3 tablespoons milk, plus more as needed
- Sliced bananas
Combine all ingredients in a blender and whiz for 10 seconds. Refrigerate for at least an hour or overnight.
Heat a small, non-stick pan over medium heat. Add a dab of butter. Use a small ladle to add batter to the pan, then swirl it around into a very thin layer. Cook for 30 seconds, or until bubbles form and the edges begin to brown. Use a rubber spatula to flip, then cook another 15 seconds. Remove to a plate. Keep the crepes warm in the oven.
Meanwhile, melt Nutella, thinned with the little milk, in a saucepan over low heat.
Fold crepes into quarters, then stack them. Drizzle with warm Nutella, and garnish with sliced banana.
Adapted from a recipe by Alton Brown