Recipe for Christine. I hope this is easy enough, I am sure Emma will LOVE them, especially if you eat yours with Nutella too!
1 cup milk
1/2 cup flour
1 tablespoon sugar
1/8 teaspoon salt (just a pinch)
In a blender, add the eggs, milk, flour, sugar, and salt. Blend.(fill the blender to the 1 cup mark, then add the eggs, it is a little more than one cup of milk, with out going to to the 1/8th marker on a regular liquid measuring cut, but much closer to the correct measurement that make the crepes less eggy)
Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. While blending do a quick wipe of butter on the pan. You may want to repeat the butter after each crepe, so keep that butter handy! (Too Much Butter will make them greasy and fried.)
Add just shy of, 1/4 cup of batter tilting the pan to evenly coat the bottom of the pan. (I use a dry measuring cup, vs. a liquid cup. Keeps the crepe from being a Swedish pancake)
Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over, when the glossy shine has faded. Briefly cook the second side.
Place cooked crepe, on wax paper.
Add Nutella while still warm.
You might as well have two ready, because you will want to eat one just as soon as your kids! OR you can do what I do, make a few, eat them, then tell the kids you are making crepes. It makes the whole process much easier, when you have already gotten yours...hehehe:)
I would really suggest using , buying, and having a pan specifically for crepes, as the handle is nice and heavy, and cool enough that you don't need to use a hot pad when you tilt the pan. We have tried it with an omelet pan or skillet over the years, and really they don't work as well, but you can get decent crepes, especially if you eat them right of the grill like we do.
Also If you over cook the crepe, the edges are really brittle, and crispy, kinda like the crepes you buy premade at the store.
My other little hint on keeping the crepes super soft and movable, cover the crepes with plastic wrap will still warm, the steam keeps them soft, and the moist. When we have been able to (not often as we eat them so fast), we have kept them under the plastic wrap to eat the next day.
I swear these tastes just like the ones we had, walking back to the Opera House in Paris, all those many, many years ago.