Nutella Banana Crepes. What a busy week! It seems that I completely missed World Nutella Day. I enjoy nutella but I do not seem to have it all that often. Seeing all of the excellent nutella posts got me to craving some nutella.
My favorite way to enjoy nutella is a simple nutella and banana slice sandwich. It seems that I also missed Pancake Tuesday and seeing all of the pancakes and crepes had me craving them as well.
I decided to combine the two and made nutella and banana crepes. Crepes are pretty easy to make at home and they are nice and light and so good when they are still warm from the pan. The still warm crepes started to slightly melt the nutella making it even creamier. I think that I have found my new favorite way to enjoy nutella.
Nutella Banana Crepes
- 2 eggs
- 1 cup milk (I used 2%)
- 1/3 cup water
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 2 tablespoons butter, melted
- About 1/2 cup Nutella
- 1 to 2 bananas, sliced
- With a blender (immersion or regular) or food processor, blend all the ingredients until smooth. The batter should be the thickness of heavy cream.
- Heat a nonstick skillet or crepe pan over medium-high heat until hot. Wipe the pan lightly with butter or spray liberally with nonstick cooking spray. Lift the pan from the heat and pour in about 1/3 cup of batter, depending on the size of your pan. Just make sure it lightly covers the whole area of the skillet. So this by tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula. Cook the other side for about 15 seconds, until lightly browned. Turn the crepe out onto a towel, rack or plate to cool. Repeat with the remaining batter, adding more butter or nonstick spray to the pan as needed, then stacking the crepes as they are cooked.
- Serve immediately with any fillings you please- get creative! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.