Cinnamon Crepes with Fruit

I know I've been away for some time now.  Life has a way of taking over sometimes and I needed a break from the kitchen to take care of some renovations and a holiday.  Renos are still on the go but I've been hankering to get back into the kitchen.

I loved crepes as a kid and still do.  I tried to make them once many years ago and I blew it. They kept falling apart, I couldn't flip them...it was a disaster.  I'm not one that accepts failure very well so this morning I decided to try and rectify my previously failed experiment.

It worked!!  First I attempted to use a large skillet.  That didn't go so well, again, falling apart, I couldn't flip it.  I moved to a smaller pan I have and that worked wonders.  Things I learned.  The pan needs to be fully hot.  A good spray of Pam cooking spray is essential.   I flipped them with ease and they were delightful. 

My kids love Nutella (and I do too).  Once cooked I layered them between plastic wrap, which worked perfectly.   The kids helped themselves, spread some nutella on them, fresh strawberries, bananas and a table of YUMMMMMMs followed.   I also cooked some apples with some brown sugar and cinnamon and that was equally good but the nutella combo was the hands down hit.

Without further adieu the recipe.  I found one on the Food network website but altered it a little bit as the consistency was too thick and I didn't want a lot of rise so I reduced the baking powder componant.  My altered recipe is as follows.

Cinnamon Crepes
1 1/2 cups flour (all purpose)
1/2 cup sugar
1 tsp cinnamon
1/2 tsp baking Powder
1 cup buttermilk
1/3 cup skim milk
2 eggs
2 tbsp melted butter
1 tsp pure vanilla extract

Combine all dry ingredients in a mixing bowl.   In a seperate bowl combine all the liquid ingredients.  Slowly add the dry ingredients to the liquid whisking well  until till completely smooth.  (You may need to add a little more liquid).  Be sure the consistency is smooth and pourable.

Let it sit for about 10 minutes.

Heat a nonstick frying pan (approximately 7 inch diameter) on Medium high and coat with a spray oil.  Pour 1/4 cup of batter into the center of the pan and swirl to coat the pan bottom.  Cook for about 2 minutes.  Carefully lift the edges of the crepe with a spatula all the way around.  Shake the pan to move the crepe a bit and use a large spatula to flip. Cook for one minute and slide onto a plate, cover with plasic wrap and continue along until you are finished.

Toppings:
Fresh Strawberries, Banana, Apples, Rasperries.
Nutella

Spread some nutella on the crepe, place strawberries and banana, roll up the crepe and there you have a tuttie fuity crepe.