Banana Nutella Crepes
Ingredients
Crepe Batter
-
2
eggs
room temperature
-
2
tbsp
butter, melted and slightly cooled
-
1
cup
all purpose flour
-
¼
tsp
salt
-
½
tbsp
sugar
-
1
cup
whole milk
Toppings
-
4-5
bananas
sliced (about 1/3 banana per crepe)
-
1
cup
Nutella or other chocolate-hazelnut spread (about 1-2 tbsp per crepe)
-
6-8
cookies
digestif biscuit
Instructions
- Whisk together the eggs, melted butter, flour, salt, and sugar until combined.
- Gradually whisk in the milk until the mixture is smooth, then let it sit for 5 minutes.
- Melt ½-1 tablespoon of butter in a nonstick skillet over medium-low heat.
- Pour 1/4-1/3 cup of batter into the skillet, rotating to coat the bottom.
- Cook until the bottom is lightly golden and the top is no longer wet, about 1-2 minutes.
- Loosen the edges with a spatula, flip the crepe, and cook for another 15-30 seconds until golden brown.
- Transfer the crepe to a plate and repeat the process, adding butter for each crepe.
- Spread 1-2 tablespoons of Nutella on one half of the crepe, add banana slices and crumbled cookie.
- Fold the crepe over the filling and then fold again to form a triangle.
- Repeat with remaining crepes and serve immediately.
Nutrition Facts (estimated)
Servings
10 - 16 small crepes
Calories
227
Total fat
8.7g
Total carbohydrates
33.8g
Total protein
4.9g
Sodium
102.1mg
Cholesterol
45.8mg
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