These are fabulous. Simply fabulous. While Steve and I were on our Honeymoon, one morning for breakfast, the main dining restaurant had a crepe bar. You could choose from a number of toppings to fill your breakfast crepe with and they would make it fresh just for you. I chose to fill mine with Nutella and Banana! It was SO delicious. I absolutely loved it! I’d never tried my hand at making crepes before at that point, and I still hadn’t until now! This recipe is so easy – and quick. The best part about it, is it gives you that little bit of sweetness you want and are craving without throwing your calories over the bridge. The other thing that’s great, is you can make them in advance and warm them up later. Try it for yourself, you’ll see just how wonderful they are.
This Banana-Nutella Crepe is one thing you will go head over heels for!
- 1/2 c. flour
- 1 large eggs
- 1 tbsp. melted butter
- Pink of salt
- 1/8 c. low-fat milk
- 1/4 c. water
- 1/4 c. Nutella
- 2 bananas peeled and sliced
- Confectioners' sugar optional
To make the batter: combine the flour, eggs, melted butter, and salt in a large mixing bowl. Gradually add the milk, then the water, whisking to prevent any lumps.
Heat a 10'' nonstick pan over medium heat. Add enough butter to coat, then add 2 tablespoons of the crepe batter and swirl the pan to cover it in a thin, even film (use a rubber spatula to help, if needed).
Cook on the first side to 3 to 4 minutes, until the bottom takes on a deep golden brown color. Flip and slather a tablespoon of the Nutella down the middle of the crepe, then top with a scant quarter of the banana slices. Cook for 3 to 4 minutes longer, until the bottom is golden brown.
Fold the crepe sides over the filing and slip onto a plate. Top with a few slices of banana and a shake confectioners' sugar if you like. Repeat make three more crepes.
Cook This instead of enjoying IHOP Nutella Crepes
[My 2 Cents]
I've made these about three times since I recently found the recipe. The first two times I initially combined the flour and the egg as the recipe directs, but quickly learned that the batter will more likely be lumpy by the time you get to the melted butter and milk. The third time I made them I decided to start with the wet ingredients and then incorporate the flour, and that worked out much better!
Adapted from Cook This Not That, David Zinczenco & Matt Goulding (Easy & Awesome 350-Calorie Meals)