This week’s recipe was not technically “baking” but it was still a deliciously sweet dessert and even somewhat healthy! My boyfriend, his mom, his niece and I made banana-strawberry-Nutella crepes. We had them as a late brunch but they can be eaten at any time of day and this same crepe batter recipe can be used for savory crepes! Also, you don’t have to eat all of the batter at once – you can save some of the batter in the fridge for later and make some more whenever you please! Enjoy!
- 1 cup all-purpose flour
- Pinch salt
- 1 egg
- 1 egg yolk
- 1 1/2 to 2 cups milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk.
Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth.
Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.
Heat a well greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.
Spread a thin layer of chocolate hazelnut spread onto crepe and place banana and strawberry slices down the center.
Roll or fold crepe. Just before serving top with whipped cream.
Recipe courtesy of Food Network