Please enjoy my Nutella Banana Crepe recipe. This is my kids favourite one. It is so delicious and you could get addicted easily to this. Who wouldn’t like delicious breakfast.
Ingredients:
6 servings
2 cups milk (plus more, if needed)
2 large eggs
8 tablespoons unsalted butter, melted, plus more for the pan
1½ tablespoons sugar
½ teaspoon salt
1⅔ cups (8⅓ ounces) whole wheat flour
6 bananas, sliced
6 tablespoons Nutella
Process:
1. Combine the milk, eggs, melted butter, sugar, salt and 1 cup flour in a blender, and whirl until smooth, scraping down the sides of the glass, if necessary. Add all or most of the remaining flour, a bit at a time, until the batter has roughly the consistency of drinkable yogurt (very thin for pancake batter, but not runny). Let the batter sit at least 30 minutes at room temperature, or overnight in the refrigerator. (Bring the batter back to room temperature before continuing. Heat a small (~8″) skillet. Grease lightly with butter or oil. Pour 2-3 tablespoons of batter in pan (use a 1/4 cup measure partly full – it’s 4 tablespoons). Immediately tilt pan to coat pan with batter. Pour back in bowl any extra batter. When top of crepe is looking dry and edges looking crisp, flip crepe with a pancake turner. The second side cooks very quickly. Remove to plate. Depending on the stickiness of your pan, you may or may not need to grease the pan between crepes. Spread a couple of tablespoons of Nutella down the center of the crepe and top with a few slices of banana. Fold one side of the crepe over the center, then the other. Dust with powdered sugar and serve immediately.
Notes:
- For a gluten-free version, substitute buckwheat flour for the whole wheat flour or a mix of 3/4 cup buckwheat flour and 1/4 cup gluten-free flour blend.
- If making ahead, keep crepes warm in a 200 degree oven.
- Batter keeps well in refrigerator for two days. Stir before using.
Enjoy 😉
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