Nutella crepes

   I have a small problem when I am pregnant if I hear or see something that sounds yummy to eat  I CAN NOT stop thinking about it until I have it.  It is proving to be quite inconvenient and quite the increase in calories....  well I was looking through my Paris pictures from this fall and saw a picture I took of my husband eating a very messy crepe. I will not share that picture, well because it would be very mean, but it instantly got my crepe wheels turning and I HAD TO HAVE ONE!!!   So instead of jumping on the next 747 I thought I can make this here no problem.  I watched and ate so many being made there it is a a little embarrassing. The technique may seem tricky but after the first few you will be a pro.  You can watch a  youtube video to see someone demonstrating if you like
Recipe found at the recession cookbook

 Ingredients
SWEET CREPE BATTER

2 eggs
1 cup milk
1/4 cup water
2 teaspoons vanilla
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons melted butter

Makes about 20 crêpes
  Toppings 
I used Nutella,
banana
powedered sugar
  A friend I had over suggested using peanut butter too so we mixed that in  with the nutella. That was our favorite!!!

Place all the ingredients in a blender and blend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.

Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan--swirl the pan so that the batter evenly and thinly coats the bottom.
 
Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.

Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.

To serve: Spread each crêpe with your desired topping: Nutella, banana, warm chocolate sauce, jam, butter and sugar, lemon, etc. and then fold in half, then into fourths, like a napkin or you can roll it like carpet.  . Dust with powdered sugar and serve warm.

  
Crap now after writing this and seeing the pictures I have to go make them again.....