Crazy For Banana Strawberry and Nutella Crêpes

4 months ago

Banana Strawberry and Nutella Crêpes


For the Crêpes:

1 cup Flour (125 grams)

2 Large eggs

1 1/2 cup Milk

2 Tbsps Butter, melted, cool (30 grams)

1/4 tsp Salt

1 tsp Vanilla extract

  1. Whisk all the ingredients vigorously until the crêpe batter is completely smooth; allow it to rest in the refrigerator for at least 30 minutes before making into crêpes.
  2. Melt a little butter in a crêpe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath. Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat with the remaining batter.
  3. Let cool completely, and cover with plastic wrap until ready to use. Store in a resealable plastic bag, refrigerated, up to 3 days, or frozen up to 1 month; bring to room temperature before assembling dessert.

For the filling:
4 Ripe bananas
3 Tbsps Butter (45 grams)
2 Lemons, juiced
1 Tbsp Brown sugar
1/4 cup Orange juice
1 cup Fresh strawberries
1 small jar Choco-hazelnut spread (like Nutella)

For the sauce:
3 Tbsps Unsalted butter
2 Lemons, juiced
1 Tbsp Brown sugar
* Powder sugar, for serving

  1. Peel bananas, cut in half lengthwise and then cut 1/2-inch slices widthwise.
  2. Melt the butter and cook until lightly browned.  Add the lemon juice and sugar and stir until the sugar dissolves.
  3. Add the bananas and orange juice and cook for about 3 to 5 minutes so the flavors combine and the bananas are warm but not mushy. Add the strawberries, if using. Stir gently to combine. Set this mixture aside to cool down a little.
  4. To assemble the crêpes, place them on a flat surface. Spread each crêpe with about 1 tablespoon of choco-hazelnut spread. In one fourth of the crêpe, spoon about 2 tablespoons of the banana mixture and fold the crêpe over in half and in half again so that it has a triangular shape. Repeat this with all of the crêpes.
  5. Put the butter in a small sauté pan over medium heat, and cook until lightly browned; add the lemon juice, brown sugar and stir to dissolve.
  6. Serve the crêpes on a plate, drizzle the sauce over the top and sprinkled with powder sugar.
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