Whenever I think of crêpes, I think of the sweet and delicious Nutella and banana crêpes I get every trip I take to France. Nutella is a creamy chocolate hazelnut spread that is very addictive. When I make these sweet crêpes at home, I add strawberries or raspberries and some powdered sugar. They are insanely good!
NUTELLA, BANANA, AND STRAWBERRY CRÊPES
Makes about 10
1 3/4 cups AP Flour
4 tablespoons organic Butter
4 large organic Eggs
2 1/2 cups organic Milk
1/2 teaspoon Salt
Organic Vegetable Oil Spray – for cooking the crêpes
REST OF INGREDIENTS
1 Jar of Nutella or Chocolate Hazelnut Spread
Bananas – 1 banana per crêpe
Strawberries – 2 to 3 strawberries per crêpe
Powdered Sugar – garnish
Begin making the crêpe batter, as it needs to chill in the refrigerator for 30 minutes to an hour. Melt the butter, and allow it to cool slightly. In a large bowl, add the flour and the salt. Add the eggs one by one to the flour, while mixing the batter. Then slowly add the milk, still mixing as you go. Finally, add the melted butter, and mix to get a smooth batter. Place the crêpe batter in the refrigerator for 30 minutes to an hour, as it thickens slightly.
You may use a crêpe pan, a griddle, or a large shallow non-stick pan for your crêpes. If the batter thickens too much after you take it out of the refrigerator, then thin it out with a little milk, one teaspoon at a time.
Heat the pan on medium heat for about 5 minutes. Spray the pan with the vegetable oil spray to keep the crêpes from sticking. Pour a small ladle-full of batter onto the pan. If you have a crêpe spreader, use it to spread the batter around the pan evenly, creating a thin layer of batter. If you do not have a spreader, you can either gently tilt the pan in a circular motion to get the batter distributed evenly all around the pan, or you may use the ladle to spread the batter, as you would pizza sauce.
Leave the crêpe to cook, until bubbles begin to form on the surface. With a spatula, gently loosen the crêpe from the edge of the pan, then flip it over to cook on the other side. Spread a large spoonful of the chocolate hazelnut spread on one side of the crêpe, then top it with sliced bananas and strawberries. When the crêpe is cooked on the bottom, flip the side without toppings over the side with the toppings. Fold it onto itself, again, to form a triangle. Place the crêpe on a plate. Repeat the process.
When you are ready to serve the crêpes, place them all on one large serving platter, or serve them individually on separate plates topped with a dusting of powdered sugar and more sliced bananas and strawberries.** Dig in and ENJOY!
**These sweet and delicious crêpes are best served warm, directly off the stove. I love the contrast between the hot crêpe, the warm chocolate hazelnut spread, and the cold fruit!