(tennis images via elle italia)
If you didn’t catch it, Wimbledon finals were this past Sunday. I’m not a huge tennis fan and I have to get a quick recap of how the scoring works every summer, but there is something about Wimbledon that I just love. I love the classic fashions of the Brits and the tradition of the whole event, but I think the real reason is because it reminds me of being at the beach with my Dad as a kid. It’s funny, because at the time, he had to force me to watch it. But now, I like to just turn it on even if I’m not sitting down to watch it so I can hear it in the background.
In the spirit of the strawberries and cream that they serve at center court, I made crepes with strawberries and Nutella! They were much easier to make than I thought they’d be — even though my serve could still use some practice (womp wommmp). No matter, it’s hard to make these taste bad!
(makes 4 servings)
1 cup flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions: Whisk together flour and eggs. Gradually add milk, water, salt, and butter. Mix until smooth. Heat a non-stick, lightly oiled skillet over medium high heat. Add batter to skillet using 1/4 cup spoonfuls for each crepe. Tilt the skillet in a circular motion so the batter is as evenly spread out as possible. Cook for about 2 minutes on each side or until golden brown.
Chef’s note: As you can see, I used strawberries and Nutella as toppings, but lemon juice and sugar is also a delicious combo!