Making crepes is easy. That's why we're making them the greatest homemade crepes of all time. 3 Different ways.

INGREDIENTS:

Crepe Batter (triple this for all recipes below):

Crepe Suzette:

Ghiradelli Mexican Hot Chocolate Hazelnut Spread:

Mexican Hot Chocolate Mix:

Creme Anglaise:

Savory Breakfast Crepe with Mornay, Jamon, Egg:

Mornay:

Assembly:

1x batch crepes
8 slices prosciutto di parma
shredded gruyere cheese
Mornay sauce
4 large eggs
gremolata to top (1 tablespoon lemon zest, 2 tablespoons finely chopped parsley, 3 cloves garlic, finely chopped)
fresh cracked black pepper

INSTRUCTIONS:

Crepe Batter (triple this for all recipes below):

In a bowl, mix flour and sugar; in a separate bowl, add two eggs and one yolk, slowly add the vegetable oil while whisking. Then add the whole milk.
Whisk in the egg mixture with the flour until clump-free and homogenous.
Strain through a mesh or a chinois.
In a 10-inch nonstick pan over medium heat, spray some cooking oil; once the pan is hot, add ⅓ cup or 78 ml of the batter, immediately swirl and rotate the pan around to coat the entire surface and form it into an even large circle.
Let it cook until the top is dry and the underside is just barely starting to get golden brown; flip and cook for 15 seconds, place on a sheet tray and repeat this process with the rest of the batter.

Crepe Suzette:

In a medium pan, add the sugar, butter, heat up over medium, let it bubble; once it starts caramelizing and homogenizing, pour and stir in the orange juice and lemon juice; turn up the heat to medium-high, stir to dissolve any remaining sugar.
Add in the orange zest, let it boil, and reduce for three to five minutes or until it starts to turn darker in color and becomes a syrup.
Add the Grand Marnier, let it boil, and immediately ignite the steam.
Once the flame goes out, pour it on top of it. Add orange segments (optional)

Ghiradelli Mexican Hot Chocolate Hazelnut Spread:

In a sheet tray, place the hazelnuts and put them in the oven at 350F for 8 -10 minutes or until toasted and the skin starts to fall off, let them cool for one minute, and using a dish towel, wipe as much of the skin as possible by rubbing them together.
Place the hazelnuts to the side and let them cool down to room temp, then place them in a food processor and process them at high speed. Once smooth pastified, and warm, while constantly processing, add in unmelted chocolate. Let it process until completely smooth and emulsified with the nut butter.
Add the cocoa powder, let it incorporate, add the powder sugar, then add the vegetable oil (or hazelnut oil).

Mexican hot chocolate mix:

Add the powdered sugar, cocoa powder, cinnamon, espresso, cayenne and mix in a medium-sized bowl.

Creme Anglaise:

Separate the egg yolks and place them in a bowl along with the sugar and whisk them together.
In a small saucepan, add the cream, milk, and vanilla beans, heat it until lukewarm, pour in a splash of the hot liquid into the egg yolks mixing in little by little until the egg mixture is hot. Pour it back into the milk, and let it heat over medium-low, steering often until it thickens enough to hold a line at the bottom of the pan.
Strain into a bowl set it over an ice bath, and let it cool down completely. Then, pour creme Anglaise in a squirt bottle (optional).

Assembly:

Spread about one tablespoon of chocolate hazelnut butter in the center of the crepe, folding it in half like a taco, then folding that in half one more time to form a triangle.
Repeat with the rest, then arrange that on a plate and drizzle with melted chocolate.
Drizzle over the crepes some of the creme Anglaise. Top them with crushed hazelnuts and a dollop of whipped cream, finishing with a dusting of the Mexican hot chocolate spice.

Savory Breakfast Crepe with Mornay, Jamon, Egg:

Mornay:

In a medium saucepan, add the butter, heat that over medium until fully melted, then mix in the flour until lump free and incorporated, cook that out for about one minute, then whisk in the milk, keep mixing until hot and thickened, then cut the heat and whisk in the cheese. Keep mixing and emulsifying.
Season to taste with salt and a touch of freshly grated nutmeg.

Assembly:

Preheat oven to 350F
Place a couple of crepes on a sheet tray, add one to three slices of prosciutto in the center, then add a couple of spoonfuls of your mornay sauce, followed by the Gruyere cheese, make a little divot for your egg, crack in one whole in the center of that divot.
Fold all the edges over to form a square, sprinkle some flaky salt and drizzle some olive oil.
Place in the oven for seven to ten minutes or until the white gets cooked and the yolk is still runny.
In a small bowl combine, parsley, garlic, lemon zest, and toss together to combine.
Add a generous sprinkle of your gremolata.

Making The Perfect Crepe (3 Ways)

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