On House of Bedlam’s post this week: Top 5 Favorite Kid-Friendly Westchester Eateries we list our top restaurant choices and the reasons why we love them. My recipe for Rice Crispy Crepes was inspired by one of our favorite spots.
- 1 1/2 cup milk (whole or 2%)
- 4 large eggs
- 1 cup flour
- 2 Tbsp melted butter
- 1 Tbsp sugar
- ½ tsp vanilla extract
- Pinch of salt
- ½ Tbsp cocoa powder (optional)
- Nutella spread, ½ cup to ¾ cup
- Crispy puffed rice cereal, approx. 1 cup
- Confectioners’ sugar, for dusting (optional)
- Fresh strawberries for garnish (optional)
- Combine milk, eggs, flour, sugar, vanilla extract and salt in a mixing bowl, and whisk until smooth. Let batter rest in refrigerator for about 30 minutes or so.
- Heat a crepe pan or a non-stick skillet over medium high heat (cast iron works well too because it is non-stick). Wipe pan with butter when hot. Pour about 1/3 cup into center of pan and swirl to coat bottom of pan. Batter should spread all the way to the edges. Cook for about a minute and then gently lift the edge and flip. Cook for another 30 seconds.
- Remove crepe from pan and stack on rack to let cool. Spread the Nutella in a thin layer onto the crepe and then top with rice cereal.
- Simply roll them up and cut in half. Dust with confectioners’ sugar and garnish with fresh strawberries.
- For chocolate crepes, use about half of the batter and then add the cocoa powder to the remainder. Let rest again and then follow the same steps above. This step is optional and obviously can be skipped if you don’t want to add to your baking time.
- If you are assembling these with your kids, make the crepes ahead and just wrap them in plastic and place in a sealed plastic bag. Keep refrigerated for up to 3 days. Hand them some Nutella and rice crispies and have them roll their own!