Sweet or Savory Crêpes the whole family will enjoy!
Cook time: 50 minutes
Servings: 5 servings
Growing up in France, making crêpes was the activity that every child took part of after school or the weekend. We will fill them with Nutella, sprinkle some sugar or spread some apricot jam.
When I used to go to Tunisia in the Summer, I would always make sure to get a taste of the crêpes of my home country as they were sold in every café. Except that the Tunisian crêpes would have Harissa and Tuna, so good and flavorful! (Ps: Tunisians put harissa and tuna on everything 
).
Crêpes are a big part of my childhood. It is a simple recipe that connects so many generations. I hope you guys will give it a try!
Ingredients
For 10 to 12 crêpes
Directions
Make the crêpes:
Beat the eggs with the salt.
Pour the milk and keep mixing. Add the butter.
With a strainer, add the flour, 1/2 cup at a time and mix.
Continue mixing until all the ingredients are well incorporated.
Let the batter rest for 20 minutes.
On medium heat, melt 2 tsps of butter. Add 1/2 cup of crêpe batter. Cook the crêpe 2 min on each side. Put to the side. Repeat until batter is gone.
Note: if using a nonstick pan, there’s no need to add butter again after the first crêpe. If not, make sure to butter between each crêpe, so they don’t stick to the pan.
How to add the filling:
After flipping the crêpe, take the pan out of the heat and add the filing. Return the pan to the heat, close the crêpe into a triangle like showed in the video, finish cooking and remove.
If you wish to add the filling after cooking all the crêpes, just add your filing to the crêpe, fold into a triangle like the video, and warm it up on the pan on medium heat.
Hope you guys will give this recipe a try! It’s my all time favorite and my children love it! It can be eaten as a snack, brunch, breakfast, diner or lunch with a salad! You can add fruits and nuts! You can crack an egg in it or maybe some turkey pastrami !It’s up to you!