Thursday, March 17, 2011

Strawberry Banana Nutella Crepes

Crepes are one of those recipes that seem scarier than they really are. I tried making them today for the first time.  They were not as thin as they should have been, but I am happy with the way they turned out. I filled half with bananas and nutella and the other half with strawberries and nutella. (I sprinkled a little sugar over the sliced stawberries and let it sit for about 30 minutes before putting inside the crepe.) Also, I thinned out the nutella with a little milk so that I can spread it easier. Both were super good, but my favorite was the strawberry filled crepe.

Yield: 6 crepes

 1 cup milk
1/2 + 1/3 cups flour
1 large egg
4 tbsp unsalted butter, melted
1 tbsp sugar
1/4 tsp vanilla
a pinch of salt

bananas, sliced
strawberries, sliced mixed with a little sugar

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.

2. Before cooking, thin the batter with a bit more milk, if it seems substantially thicker.

3. Preheat a crepe pan or large nonstick skillet over medium-high heat. When hot, grease with a dollop of butter (using a stick of butter to smear some directly on the skillet works nicely), and add enough batter to coat the skillet in a thin, even layer when you swivel the skillet around in your hand. Cook for a couple minutes, until you see bubbles in the center of the crepe and the bottom side is nicely browned. Flip carefully and cook another couple minutes on the other side. Fill with the sliced bananas, strawberries and Nutella.  Repeat with the remaining batter.

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