Description
Easy to prepare, and gorgeously delicious, you can enjoy Almond Scented Crepes with Nutella & Raspberries any time of the day or night!
Ingredients
Scale
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 Tbsp. butter, melted
- 2 tsp. almond extract
- Butter for coating the pan
Instructions
- In a blender, combine all of the ingredients and pulse for 10 seconds.
- Place the crepe batter in the refrigerator for 1 hour. (The batter will keep for up to 48 hours.)
- Heat a small non-stick pan.
- Add butter to coat. (As often as needed.)
- Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly.
- Cook for 30 seconds and flip.
- Cook for another 10 – 20 seconds and remove to a cutting board or counter.
- Lay them out flat to cool.
- After cooled, you can stack them and store in resealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
- When using frozen crepes, thaw on a rack before gently peeling apart.
- Fill with favorite ingredients.
- Serve.
