These are my mum’s crepes.
Mum has made crepes for as long as I can remember. These are actually the Polish version of crepes, and are called nalesniki.
When I was young, I was a brat and used to rebel against the Polish nalesniki she made, saying that I wanted thick, American, REAL pancakes, not her silly crepes.
Now that I’m grown up and have a bit a lot more of a brain, I appreciate everything she makes and am very keen to learn dishes and recipes that are part of my heritage.
Nowadays when Mum makes crepes, my brother and I happily eat them all up with Nutella, strawberries, and when I can be bothered making it, custard.
My grandma in Poland even rolls them up with things like white cheese and mushrooms inside and either crumbs them and fries them or bakes them in a sauce. Yum. But that’s a story for another day.
CREPES WITH NUTELLA AND STRAWBERRIES
2 eggs
1 cup of milk
pinch of salt
pinch of sugar
3/4 cup plain flour
1 punnet strawberries, thinly sliced
Nutella
In a large bowl, whisk together the eggs, milk, salt and sugar.
Whisk in the flour. The mixture should be slightly thick but runny. If your mix doesn’t feel right, add either more flour or milk to reach the right consistency.
Heat a crepe pan or a non-stick frying pan over a medium heat. Melt a small knob of butter on the frying pan and swirl it around.
Pour in about 3/4 of a ladle of batter into the frying pan and swirl the pan around in a circular motion so that the batter is even and coats the base of the pan.
When the edges start to brown, loosen the crepe with a spatula and then use the spatula to flip the crepe. Cook for a few more moments until the underside of the crepe is golden.
Remove from the frying pan and cover with foil to keep warm. Repeat with remaining batter.
Serve warm, slathered in Nutella and sliced strawberries. Makes 10 crepes.