Nutella banana crepes

Crepe recipes are pretty basic – egg, flour and enough liquid to thin out the batter. I’ve used Mark Bittman’s all-milk basic crepe recipe for years, but this one is closer to Alton Brown’s, which uses a mix of water and milk.

Crepe ingredients

  • 1 cup all-purpose flour
  • Pinch salt
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla, optional
  • Oil or butter for pan

Filling ingredients

  • Nutella
  • Banana
  • Powdered sugar

Directions

  1. If using blender, pulse crepe ingredients together to mix.
  2. If mixing by hand, add flour and salt to a mixing bowl. Separately, mix egg, milk and melted butter. Add liquid gradually, whisking well to eliminate lumps. Batter should be the thickness of heavy cream.
  3. If desired, rest the batter for 15 minutes to overnight.
  4. Heat a small (~8″) skillet until drop of water sizzles. 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.
  5. 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.
  6. 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

  • It takes a crepe or two to get the heat adjusted properly and everything working smoothly. So the first imperfect one(s) are cook’s treat.
  • For a gluten-free version, substitute buckwheat flour for the all-purpose 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.

Here’s a link back to the post and pictures.

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