Nutella Banana Crepes

by Heather on September 14, 2011

My youngest sister Laura was here visiting this past week. As always is the case with family coming, it came and went way too fast. Laura also likes to cook, too, and even brought along her own curry to make us dinner! That was awesome. If she wasn’t married, I’d totally beg her to come live with us. Oh well, such is life.

Sunday night Laura suggested making crepes for dessert. She’d made them once before, and I never had, so we gave it our best. I mixed the batter and filled the crepes, while I trusted her with the skillet. Nutella and bananas seemed like the most fitting filling for us, but there are SO many options you can try. Strawberries & whipped cream, peanut butter & chocolate chips, marshmallow creme with graham crumbs & chocolate and baked apples & cinnamon are just a few. As for the crepes, they turned out perfect- I was quite impressed. We found the recipe in the book Crepes (which, by the way, I had never bothered to open before this…oops). The batter had a nice sweetness to complement the fillings just right. This book also has a savory crepe recipe and some creative crepe renditions.

Nutella Banana Crepes

2 eggs
1 cup milk (I used 2%)
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons butter, melted
About 1/2 cup Nutella
1 to 2 bananas, sliced

With a blender (immersion or regular) or food processor, blend all the ingredients until smooth. The batter should be the thickness of heavy cream.

Heat a nonstick skillet or crepe pan over medium-high heat until hot. Wipe the pan lightly with butter or spray liberally with nonstick cooking spray. Lift the pan from the heat and pour in about 1/3 cup of batter, depending on the size of your pan. Just make sure it lightly covers the whole area of the skillet. So this by tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula. Cook the other side for about 15 seconds, until lightly browned. Turn the crepe out onto a towel, rack or plate to cool. Repeat with the remaining batter, adding more butter or nonstick spray to the pan as needed, then stacking the crepes as they are cooked.

Serve immediately with any fillings you please- get creative! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.