3 large eggs
1 1/3 cups whole milk
¾ cup unbleached, all-purpose flour
¾ teaspoon salt
5 tablespoons unsalted butter, melted
At home: Mix all ingredients together and blend until smooth. Pour ¼ cup at a time into a buttered 8″ skillet over medium heat. When the edges are noticeably crispy, flip the crepe. Lift the edge with a spatula, then flip with your hands to avoid tearing. Cook until golden brown. Let the crepes cool, then stack them (separated with pieces of wax paper), and put into a large zipper-lock bag. Store flat like a stack of tortillas in the fridge. Makes 8 to 10 crepes. Crepes last up to 3 days on the trail.
Option: Use watered-down pancake batter to make crepes in camp. Pancake mix is sweeter than crepe mix, which makes it better for dessert crepes than meal crepes.
1 cup Nutella (a chocolate hazelnut spread available in most supermarkets)
½ cup walnuts, chopped
At home: Pack bananas in your cooking pot.
In camp: Spread approximately ¼ cup Nutella on each crepe. Peel and cut bananas lengthwise, using a half for each crepe. Sprinkle with walnuts. Roll up. Serves four for dessert, two as an entrée.