Just because it sounds fancy, doesn’t mean you can’t master crepes at home. The ingredients are substitution-friendly and you’re likely to already have them on hand. Hurray for impromptu brunch and dessert!
Ingredients:
- 1 cup all purpose flour (or another flour)
- 1 teaspoon sugar, honey, or syrup
- 1/4 teaspoon table salt
- 1 1/2 cups milk (any kind will do, including plant-based)
- 3 large eggs
- 2 tablespoons unsalted butter, melted and cooled (or oil)
- vegetable oil for cooking
- 1/2 Nutella
- 2 Bananas
Directions:
- Preheat non-stick skillet over medium low heat. While skillet is heating, whisk or blend together flour, 1 teaspoon sugar, and salt, milk and eggs. Add butter and mix until incorporated. Whisk in remaining milk mixture until smooth.
- Using paper towel, rub skillet with oil, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute.
- Pour 2-4 tablespoons batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to plate. These can be stored wrapped in the fridge for 3 days or served with filling of your choice.
- To reheat, microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Spread half of each crepe with Nutella and arrange banana slices over half of Nutella. Fold crepes in half and again into quarters and arrange on a plate for serving.
