Thursday, November 24, 2011

Nutella & Banana Crepes

I used to think that crepes were one of those delicacies you could only get at fancy French restaurants and if you wanted to make them at home you'd have to have some special equipment for it.  Not true!  Once I tried them I realized how seriously easy they are and these now make a regular appearance in our home.  My kids ask me all the time to make these -- breakfast, lunch and dinner! :)

First, gather up your ingredients -- sugar, flour, canola oil, milk, eggs, and filling.  Just blend the crepe ingredients in your blender and you are good to go.

Get your skillet on medium heat and spray w/non stick cooking spray.  When the pan is hot pour the batter in.

Give it a good swirl so there is a nice thin layer of batter all over the bottom of the pan.

When the edges start to get a little golden, run a rubber spatula around it to loosen it up and then flip the crepe over.  (I like to pretend I'm on one of those TV cooking shows and flip the crepe by flicking the pan and sending the crepe up and flipping and catching it in the pan.  But just using your fingertips works as well. :) )

Let it cook for another 20 seconds or so and then you're good to go.  I like to keep a stack under a paper towel to keep them warm until they are all made.

Next comes the fun part.  Fill them with what ever you want.  I recently discovered Nutella and pretty much always have a Nutella & banana crepe.  Other good fillings are strawberries, honey butter, ham & cheese, mushroom & cheese, peanut butter & honey, etc.  Really, the possibilities are endless!

So go whip up some crepes for your family and make them think you have taken a fancy French cooking class!

Recipe by Our Best Bites

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Heat a non-stick skillet to medium-high heat.  Hold pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan.   Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds.   Flip crepe and cook an additional 15-20 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling.  Top sweet crepes with  with a dusting of powdered sugar or  whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen.  To thaw, leave at room temperature.  

Makes 12-14 8″ crepes

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