banana nutella crepes

I ate Nutella, a chocolate hazelnut spread, for the first time just about a month ago. I’d been hearing great things about it for years, but I never got around to trying it until a friend sent me some. (Along with a jar of Marmite, which is so good.) I can see what all the hype about Nutella is for – this stuff basically tastes like milk chocolate, so of course everyone likes it!

I’ve been putting it on all kinds of things, but mostly I eat it on bananas to break up the monotony of my daily banana. And how much better would bananas and Nutella be if they were wrapped up in a crepe?

Crepes are one of those recipes that seem scarier than they really are. I’m always hearing stories about how the first crepe will have to be thrown out, and they’re so delicate, and all these things, but I’ve never had any problems cooking crepes. Maybe that means I’m doing something wrong, like making them too thick, but since I’m happy with the way they turn out, I see no reason to change anything.

I used Jess’s crepe recipe, as she describes her family as quite the experts in crepe-making. But, I didn’t trust the 100% whole wheat flour idea, so I used half white and half whole wheat. I also had to make them tiny, because I was between medium-sized nonstick pans at the time.

This seems like a great crepe recipe! The bananas and Nutella were really good, and I sprinkled over some hazelnut praline I had leftover from the filbert cake. I’m eager to see what else I can come up with to put in crepes. Sweet variations are almost too easy, and I know sausage and maple syrup are delicious in crepes. What about savory options? I need to do some exploring.

Whole Wheat Crepes (adapted from hogwash)

Jess implores her readers to eat the crepes as soon as they come out of the pan, but I didn’t. I stored them in a 200 degree oven until they were all cooked, so that Dave and I could eat together.

6 servings

2 cups milk (plus more, if needed)
2 large eggs
8 tablespoons unsalted butter, melted, plus more for the pan
1½ tablespoons sugar
½ teaspoon salt
1⅔ cups (8⅓ ounces) whole wheat flour (or a mix of white and whole wheat)

6 bananas, sliced
6 tablespoons Nutella

1. Combine the milk, eggs, melted butter, sugar, salt and 1 cup flour in a blender, and whirl until smooth, scraping down the sides of the glass, if necessary. Add all or most of the remaining flour, a bit at a time, until the batter has roughly the consistency of drinkable yogurt (very thin for pancake batter, but not runny). Let the batter sit at least 30 minutes at room temperature, or overnight in the refrigerator. (Bring the batter back to room temperature before continuing.)

2. Before cooking, thin the batter with a bit more milk, if it seems substantially thicker.

3. Preheat a crepe pan or large nonstick skillet over medium-high heat. When hot, grease with a dollop of butter (using a stick of butter to smear some directly on the skillet works nicely), and add enough batter to coat the skillet in a thin, even layer when you swivel the skillet around in your hand. Cook for a couple minutes, until you see bubbles in the center of the crepe and the bottom side is nicely browned. Flip carefully and cook another couple minutes on the other side. Fill as desired (in this case, with the sliced bananas and Nutella) and serve immediately. Repeat with the remaining batter.

Comments

  1. Oh man! Those look wonderful! I love nutella and bananas.

  2. I second Katie’s comment: OH MAN! I have some Nutella left over (what a funny concept) from making Giada’s hazelnut and chocolate gelato. This looks like a perfect use for it!

  3. I am glad you liked those! Makes me think of Paris.

  4. Ooooooh wow. Welcome to the world of Nutella. You will not be able to go baaaack :) I don’t get the throw the first crepe thing, either. Far as I know, it’s perfect from the get-go :)

  5. These look great! I’ve never made crepes before but I want to try them. I discovered Nutella about 6 months ago and I agree that it’s amazing! I bet it tastes wonderful with the bananas.

  6. bettylou79 says:

    Ohh! I might have to make those this weekend. I have a huge jar of Nutella that a friend brought over for us. Yummy!

  7. Good to know they’re still delicious a few hours later! Gorgeous pictures. . .

  8. I went out to eat last night with a girl friend and we had banana and nutella crepes for dessert, so good!

  9. This looks so delicious! I’m still a nutella virgin. I’m not sure I want that stuff around… I might get addicted! I happened to see Marmite at World Market the other day. I was wondering about that too.

  10. RecipeGirl – I seriously love Marmite. The only thing I’ve found to do with it so far is put it on buttered toast with thin slices of sharp cheddar. It’s so good.

  11. What perfect looking crepes. I love that there is ww flour in them. I am nuts about Nutella too! I look forward to visiting here often!

  12. Yes, I agree, nutella just might be one of the greatest things in this world! I’m always afraid to buy it though, for fear that I’ll never get around to cooking with it because I’ve already eaten the entire jar with a spoon! These look beautiful, and I’m hoping to make them soon.

  13. Those look and sound absolutely divine. We love nutella.

  14. i love nutella! i can’t believe you had not tried any until recently! these crepes look magnificent and i agree – crepes are easy – like pancakes but thinner ;) another snack i like to have w/nutella is pretzel sticks! salty and sweet :)

  15. Making these this week! :)

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  1. [...] once again proven to a be a wonderful tool! I was browsing through the blog feeds and came across this one from Bridget of The Way the Cookie Crumbles. Her blog is also where I found the yummy banana [...]

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