I am very serious about breakfast. There are few circumstances, if any, that result in my not having it. My husband has been on a bit of a Nutella kick lately so after watching Vancouver Food Tour’s Melody Fury devour a banana Nutella crepe in Paris I decided to try making my own.
Crepes were a breakfast mainstay for both my husband and I as children. My Welsh mother called them Welsh pancakes and his French-Canadian mother called them French crepes, but they were basically the same delicious, chewy, thin pancake. I like to assemble this crepe in the still-hot frying pan so that the banana gets warm and the Nutella gets soft and gooey. This is a great Monday morning breakfast. It says, “Hey Monday, you’re not so bad!”
Makes 6 crepes
- 2 cups milk
- 3 eggs
- 1 cup all-purpose flour
- pinch salt
- 2 tsp vegetable oil
- 2 tsp butter
- 2 bananas, thinly sliced
- 6 tbsp Nutella
- Heat medium frying pan over medium heat.
- In large bowl, beat eggs and milk.
- In separate bowl, combine flour and salt.
- Pour egg mixture over flour mixture and whisk together.
- Swirl 1/3 tsp oil and 1/3 tsp butter in pan for each crepe.
- Use 1/6 of batter for each crepe, about a 1/2 cup.
- Gently shake pan to evenly distribute batter.
- Cook until edges begin to separate from pan and bottom is slightly browned, about 2 minutes.
- Flip over and cook for 1 more minute, or until other side is slightly browned.
- Keep finished crepes warm while you make the whole batch by placing on a hot, covered plate or in a warm oven.
- To assemble crepes, smear centre with 1/6 of Nutella, top with 1/6 of banana, and fold into a neat little packet.