Crepes stuffed with Bananas, Strawberries and Nutella
Prep time
Cook time
Total time
This recipe is for a sweeter crepe. You can also make by omitting the sugar and vanilla and adding a pinch of salt instead for a more savory crepe. This makes about a dozen crepes and serves about 4.
Author: Crepe recipe Williams Sonoma, recipe for filling by simply yum
Serves: 4
Ingredients
Crepe:
½ cup water
½ cup milk
1 cup all-purpose flour
2 tsp. sugar
1 tsp. vanilla extract
2 eggs
Unsalted butter for greasing pan
Filling (you can add more or less depending on your preference):
2 cups sliced strawberry
4 medium bananas sliced
4 tablespoons of Nutella
Instructions
Add all of the crepe ingredients into a blender and mix. Or you can add to a mixing bowl and use an immersion blender.
Mix until perfectly smooth. If you used a blender transfer to a mixing bowl. Cover and refrigerate for at least one hour.
Great a nonstick, 9" pan with the butter over medium-high heat.
Once pan is heated, tilt pan slightly and pour about ¼ cup of the batter into the pan on the upper edge and immediately swirl the pan so the batter covers the whole bottom of the pan.
Cook for about a minute until it bubbles slightly and looks like it set.
Carefully flip the crepe and cook for just about 10 seconds.
Transfer to a plate and repeat with rest of batter. Regrease the pan each time.
For the filling: Slice up the bananas and strawberry and mix with the Nutella.
Once crepes are finished, spread about ½ cup of the mixture down the center of the crepe and fold over the sides.
Drizzle with melted Nutella and sprinkle with powdered sugar.
Recipe by Simply Yum at https://www.simplyyum.com/2014/01/17/fruitandnutellacrepes/