Crepes with Bananas and Nutella

Ingredients

• 0.5 tsp Vegetable oil (Used to coat the skillet)
• 1 cup Unbleached all-purpose flour
• 1 tsp Sugar
• 0.25 tsp Table salt
• 1.5 cups Whole milk
• 3 Large eggs
• 2 tbsp Unsalted butter (Melted and cooled)
• 16 tsp Nutella spread (Use 2 teaspoons per crêpe)
• 4 Bananas (Cut into eight to ten 1/4-inch-thick slices per banana)

Steps

1. 1

   Place the vegetable oil in a 12-inch nonstick skillet. Heat the skillet over low heat for at least 10 minutes so it warms evenly.

2. 2

   While the skillet heats, whisk the flour, sugar, and salt together in a medium bowl.

3. 3

   In a separate bowl, whisk together the milk and eggs until combined.

4. 4

   Add half of the milk-and-egg mixture to the dry ingredients. Whisk until the batter is smooth and free of lumps.

5. 5

   Add the melted, cooled butter and whisk until fully incorporated. Whisk in the remaining milk-and-egg mixture until the batter is smooth.

6. 6

   Using a paper towel, wipe out the skillet, leaving only a thin film of oil on the bottom and sides. Increase the heat to medium and let the skillet heat for 1 minute.

7. 7

   Test the skillet by placing 1 teaspoon of batter in the center. Cook it for 20 seconds. If the mini crêpe is golden brown on the bottom, the skillet is ready. If it is too light or too dark, adjust the heat and test again.

8. 8

   Pour 1/4 cup of batter into the far side of the skillet. Tilt and gently shake the pan until the batter evenly covers the bottom.

9. 9

   Cook the crêpe without moving it until the top is dry and the edges begin to brown, about 25 seconds. Loosen it from the sides of the skillet with a rubber spatula. Slide the spatula underneath the edge, grasp the edge with your fingertips, and flip the crêpe carefully.

10. 10

    Cook the second side until lightly spotted, about 20 seconds. Transfer the crêpe to a wire rack, inverting it so the spotted side faces up.

11. 11

    Return the skillet to the heat and warm it for 10 seconds before cooking the next crêpe. Repeat with the remaining batter, stacking the finished crêpes on the wire rack.

12. 12

    Transfer the stack of crêpes to a large microwave-safe plate and cover it by inverting a second plate over the top. Microwave on high until the crêpes are warm, 30 to 45 seconds, or 45 to 60 seconds if they have cooled completely.

13. 13

    Remove the top plate and wipe it dry with a paper towel. Spread 2 teaspoons of Nutella over the top half of each warm crêpe.

14. 14

    Arrange eight to ten banana slices over the Nutella on each crêpe. Fold each crêpe into quarters and serve immediately.

Notes

The skillet must be heated properly: if it is too hot, the batter sets before it can spread evenly; if it is too cool, the crêpes may be pale and difficult to flip. Use the tilt-and-shake method to distribute the batter, and loosen the crêpe with a spatula before handling the edge.

Nutrition per serving

• dessert
• breakfast
• French
• vegetarian
• sweet
• stovetop
• quick
• kid-friendly