Banana Nutella Crêpes

When I was in high school, I was involved in a culinary arts program called C-CAP, which helps kids learn about the restaurant industry and teaches them valuable information and techniques in order to work in the industry successfully. I learned so much about cooking (and knife skills especially) and I’d easily say that it really laid out the groundwork of everything I know today. At the end of the program, all the senior students participate in a cooking competition and then you’re awarded scholarships from different culinary schools across the country. And although I didn’t finish culinary school, because I realized working in a kitchen just wasn’t for me, I’m still thankful for being a part of this program because I learned so much and still use that knowledge today. I say all of this because crêpes was one of the recipes we had to learn to make in the preliminary competition and so to this day all of my experience with the dish comes from when I was in high school, making hundreds of them as I practiced at home. Now I’m teaching Jules how to make them, albeit without the pastry cream as in the competition, in this week’s episode of Married and Hungry, and trying to get him to stop hating crêpes for no apparent reason. 

Let’s start by making the crêpe batter, which is so simple to make. You can either do this by hand with a large whisk, or in a blender if you want to ensure it’s super silky smooth! In a large bowl, whisk together the flour, eggs, sugar, salt, vanilla and half of the milk until completely smooth. 

**Note: Adding the milk in parts, the way we have done here, ensures that no lumps form in the batter, giving us a smooth batter, which is want you want for crêpes!**

Then whisk in the remaining milk to form a thin smooth batter. I think it’s important to state that the batter will be very thin, but that’s what you want. I don’t want you to go in thinking it’s like pancake batter and then think you messed up. Allow to rest at room temperature for 30 minutes. Stir in the melted butter.

**Tip: Allowing the batter to rest at room temperature gives it a chance to settle and allows for the bubbles to dissipate.**

Heat a large 10-inch nonstick skillet or crêpe pan over medium high heat. Once hot, carefully pour in 1/3 cup of batter while tilting and rotating the pan to spread out the batter into an even layer that covers the entire pan. Cook for about 1 to 2 minutes until the edges begin to brown and then carefully flip over with a rubber spatula. Continue to cook for another minute on the second side. Transfer to a baking sheet or plate and continue cooking the rest of the crêpes until all the batter is used up.

**Tip: If you plan on making the crêpes ahead of time, I’d lay pieces of wax or parchment paper in between each to prevent them from sticking to each other.**

To assemble, spread half of each crêpe with the chocolate hazelnut spread and top with banana slices. Fold over in half over the filling, and then in half once more to form a triangle.

Arrange one or two (if you’re feeling extra gluttonous) on a plate and dust with powdered sugar. Serve with whipped cream and a sliced strawberry for garnish.

These are best eaten warm, as you make them, but it’s not the worst thing on the planet if they’re at room temperature since I know how difficult it is to keep them warm as you make them all.

The great thing about crêpes is that you can fill them with almost anything! Go crazy with the combinations. Peanut butter and banana. Blueberries and cream cheese. Raspberries and melted chocolate. You can even go the savory route and fill them with chicken, cheese and broccoli, or Cheddar and ham. They’re completely versatile.

If you’re on the lookout for a delicious dessert or an over-the-top breakfast, give these crêpes a try! And be sure to watch this week’s episode of Married and Hungry, if you haven’t already! This would be a great weekend project in the kitchen….just throwing it out there. 

Banana Nutella Crêpes

These decadent Banana Nutella Crêpes are from this week's episode of Married and Hungry and they make for a perfect breakfast, dessert or late night treat!

Servings 4 servings

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Ingredients

• 2/3 cup plus 2 teaspoons all-purpose flour
• 2 large eggs
• 2 tablespoons granulated sugar
• pinch of salt
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 2 tablespoons melted butter
• 1 cup chocolate hazelnut spread
• 3 to 4 large bananas thinly sliced
• whipped cream for topping
• powdered sugar for topping
• sliced strawberries for garnish

Instructions

• In a large bowl, whisk together the flour, eggs, sugar, salt, vanilla and half of the milk until completely smooth. Then whisk in the remaining milk to form a thin smooth batter. Adding the milk in parts ensures that no lumps form in the batter! Allow to rest at room temperature for 30 minutes. Stir in the melted butter.
• Heat a large 10-inch nonstick skillet or crêpe pan over medium high heat. Once hot, carefully pour in 1/3 cup of batter while tilting and rotating the pan to spread out the batter into an even layer that covers the entire pan. Cook for about 1 to 2 minutes until the edges begin to brown and then carefully flip over with a rubber spatula. Continue to cook for another minute on the second side. Transfer to a baking sheet or plate and continue cooking the rest of the crêpes until all the batter is used up.
• To assemble, spread half of each crêpe with the chocolate hazelnut spread and top with banana slices. Fold over in half over the filling, and then in half once more to form a triangle. Arrange one or two on a plate and dust with powdered sugar. Serve with whipped cream and a sliced strawberry for garnish. Enjoy!

Author: The Candid Appetite