Banana Nutella Crepes Food

NUTELLA®, BANANA, AND WHIPPED CREAM-FILLED CREPES

Steps:

• Whisk 1 1/2 cups milk and eggs in a large bowl. Stir in flour and salt. Add more milk if necessary, 1 teaspoon at a time, until batter is runny like tomato soup. Mix in melted butter.
• Heat a nonstick crepe pan or skillet over medium heat. Pour 1/4 cup of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
• Run a spatula around the edge of the skillet to loosen crepe; flip and cook until the other side has turned light brown, about 1 minute more. Remove to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter.
• Top each crepe with chocolate-hazelnut spread, bananas, and whipped cream, in that older. Fold crepes in half, and then in half again to look like triangles. Arrange on a serving dish and serve immediately.

STRAWBERRY BANANA CREPES WITH NUTELLA

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. (I sprayed with a little bit of cooking spray). Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. (I used half of a scoop of a ice cream scoop). Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
• Thinly slice 4 slices of banana and 1 strawberry per crepe. Assemble with the slices of banana then strawberry. Spoon the nutella into a small zip top bag, cut a small hole in the corner and pipe the nutella on top of the fruit.
• Fold the sides of the crepe together and top with whipped topping.

NUTELLA BANANA CREPES

Steps:

• Warm crepe in microwave.
• Spread Nutella over entire crepe. (use more or less to your taste).
• Slice banana onto crepe down the center making a row.
• Roll crepe up burrito-style and enjoy. (Alternatively, you could do as they did there and spread the nutella while the crepe is cooking, then place the bananas on 1/4 of it, then fold in 1/2 and 1/2 again).
• Repeat as necessary.

CHOCOLATE-HAZELNUT BANANA CREPES

Steps:

• In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

BANANA NUTELLA CREPES

Steps:

• In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown.
• Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.