One of the best flavor combinations - in my humble opinion - is Nutella and bananas. These are two very sweet flavors but somehow they go really well together. I actually made these crepes for dinner (I like to live dangerously) but they're also great for breakfast or even dessert!
Nutella & Banana Crepes
Makes: 8 crepes
2 Cups milk
6 Tbsp butter + 2 tbsp for cooking
3 eggs
1 1/2 tbsp sugar
1 pinch salt
1 cup flour
3 bananas
Nutella
- Combine the milk and butter in a sauce pan. Heat until the butter is melted but the milk is not boiling.
- In a separate bowl, whisk the eggs and sugar until they are light and fluffy.
- Very slowly pour a gentle small stream of the hot milk into the egg mixture, whisking the entire time. (This process is called "tempering." You're slowly bringing up the temperature of the eggs versus just dumping the hot milk right into the eggs which would give you a bowl full of scrambled eggs and milk. Not fun.)
- Add the flour and salt to the egg and milk mixture. Whisk until smooth.
- Heat a saute pan over medium-medium high until very hot.
- Add a small pat of butter to the pan then ladle the crepe batter into the center of the pan. Lift the pan from the heat and swirl it around so that the batter spreads to all edges of the pan.
- Cook for about 30 seconds to one minute until brown. Then flip and cook another 30 seconds until the other side is also brown.
- Repeat with the remaining batter.
- Once the crepes are cooked. Spread some Nutella on half of the crepe.
- Then distribute the bananas on one quarter of the crepe (as pictured to the left).
- Fold the crepe in half, then in half again so that you have a triangle shape.
- Repeat with the remaining crepes.
- Top with whipped cream or cool whip if desired.
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