[https://www.ricardocuisine.com/en/recipes/5864-thin-breakfast-crepes](https://www.ricardocuisine.com/en/recipes/5864-thin-breakfast-crepes)

A Ricardo and Zoe collaboration

- Nutella (make sure to ask your parents if they have Nutella around. Ask a couple times just to make sure.)

- 1 cup unbleached all-purpose flour

- 2 tbsp sugar

- 1 pinch salt

- 2 eggs

- 1 1/2 cups milk

- 1/2 tsp vanilla extract

- 1 tbsp unsalted butter, melted

- Softened butter, for cooking

- In a bowl, combine the flour, sugar and salt. Emulsion blend in the eggs, 1/2 cup of milk and the vanilla until smooth. Gradually add the remaining milk and melted butter blending as you go

- Heat a 9-inch (23 cm) non-stick skillet over medium heat (or just a little lower than medium heat). When the skillet is hot, brush with a little softened butter.

- For each crepe, pour about 1/4 cup of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet.

- Place the cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying out and to keep them warm.

- Serve with Nutella. Always Nutella and just Nutella. Never bananas with Nutella, just Nutella.