Growing up, one of my favorite things about visiting San Francisco was being able to go to the pier and get an order of my favorite crepes with Nutella, strawberries, bananas and whipped cream. Every year I would dream about being able to get back in the San Francisco to be able to order my most favorite dessert in the whole world.

As an adult, I made it my mission to learn how to make crepes so I could recreate a little bit of that magic at home. While my setup is nowhere near as advanced as those in a restaurant, I do happen to have a very large skillet that is just perfect for making these crepes. My son loves to call them chocolate pancakes because he thinks that Nutella is just a chocolate spread (he's not completely wrong).

This recipe makes 2 - 14" crepes, If you have a true nonstick skillet, you can get away with not using butter, but otherwise ONLY use butter to cook your crepes, NOT oil or cooking spray; these will make the crepes really greasy and they won't cook through right. Don't use more than a tablespoon of butter to coat the pan for each crepe.

Check out the recipe below! If you try out this recipe, let me know down below and tag me on Instagram (@withlovejoey)!

San Francisco Crepes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Course Breakfast

Cuisine French

Servings 2 crepes

Equipment

Large non-stick pan or crepe pan
Mixing bowls
Whisk
Spatula
Measuring spoons and cups

Ingredients

1 egg
1 cup milk 2% or whole is best
.5 cup all-purpose flour
.5 tbsp granulated sugar
1 pinch salt
2 tbsp butter melted

My SF Crepes Toppings (optional, but preferred)

1 banana sliced
5 strawberries sliced
whipped cream
powdered sugar
Nutella

Instructions

Melt 2 tablespoons of butter. In a small mixing bowl, combine 1 egg with 1 cup of milk. Once the butter is melted, allow to cool for a minute and then pour a little of the egg milk mixture in while whisking briskly to allow the butter to cool faster. You don't want the hot butter to cook the egg. Pour the butter into the rest egg milk mixture.
In a separate bowl, mix the sugar, salt and flour. The reason you want to mix the dry stuff together for this recipe is to separate any clumps in your flour. Clumps in crepes = bad. If you have a sifter, I recommend using that to really fluff the flour.
Add the egg milk mixture in while excessively whisking. Don't stop until you're sure that EVERYTHING is well combined. Let the mixture rest while you heat up your pan.
Heat your non-stick pan or crepe pan at medium heat. I have an electric burner that I set to double ring, 4. This pushes a LOT of heat to the entire pan. You could use butter but if you've got a relatively new non-stick you shouldn't need it. Don't use oil for this recipe.
Pour half of the batter into the pan, or enough to do a thin layer to fill the pan. Swirl the pan until the crepe mix is even everywhere. Don't use a spatula or anything to smooth it out. Just rotate the pan until everything smooths out, but move fast. Since the mixture is thin it will set fast. Cook the pancake until the top looks dry and the edge starts lifting up. Make sure there's a small bit of browning before flipping it over. Not a lot, just the tiniest amount. The crepe will need to cook on the other side for just a short time since most of the cooking finishes on the first side.
Add your filling (preferably Nutella) and fold in half, then half again. Top with sliced strawberries and bananas, a sprinkle of powdered sugar and whipped cream! Serve and enjoy!