I read that currants and jam are very popular in French cuisine, and Nutella is a common crepe filler, so I made nutella and black currant jam filled crepes with mixed berries and crème.
I recently saw an episode of Good Eats where Alton taught crepe making, so I went with his recipe and method. I also baked some eggs with Herbs de Provence and leeks, but they're not pictured. I hope you enjoy this French brunch!
Basic Crepes, from Alton Brown
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Nutella and Black Currant Jam
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
Fill each crepe with a tablespoon full of either nutella or jam, fold in half, then over again. Top with berries and cream.