Anna's Crepe Bar
- Nutella (I got mine at Venda Raviloi in Providence, RI - they import it from Italy, and it really is better than the stuff they sell at American supermarkets)
- Fresh strawberries
- Fresh bananas
- Parisian honey
- Granulated sugar
I used a basic crepe recipe from allrecipes.com, to which I added a little vanilla. The secret is I made the batter the day before and let it rest overnight. I then used a non-stick pan to cook my crepes, which worked perfectly.
While I was looking for tips on the internet about how to make the perfect crepe, I found a post from the blog theKitchn on how to make perfect crepes.
The blog interviewed pastry chef Jehnee Rains who suggests putting beer in your crepe batter. Very intriguing. I might have to try that at my next crepe bar. You can find her recipe here.