Nutella Crepes

I thought I knew what a crepe was before Paris, I certainly knew of Nutella. There is something about food being served from a street vendor that makes it taste so good. Could it have been I was in Paris or could it have been I was eating my first Nutella Crepe in Paris at Notre Dame? Honestly, it does not matter.

A crepe for better lack of a word is a really thin pancake, served with meat, cheese or something sweet; the fillings are endless. I prefer my crepe with Nutella and Banana.

Crepes are prepared on a large flat iron skillet in my estimation a diameter of 12", yes kind of large. A wooden hoe is used to spread the mixture around the skillet, it is then flipped to complete the cooking process. Be careful not to move your eye away for it only takes a few seconds to cook.

Once the crepe is flipped it is folded in half, the mixture is applied and then folded again. Think a stuffed ice cream cone. HEAVEN! It is served in a paper sleeve and VOILA, you are ready to walk and eat! The crepes are not served as they are in the USA, on a plate rolled up and stuffed.

Now, if only Richmond had a creperie.