Thanks to Chef Barry Tate of Frog Coffee for this recipe.
Makes 12 servings
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
2 cups milk
2 tablespoons butter, melted
12 tablespoons Nutella (1 tablespoon per crepe)
4 bananas, sliced
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and transfer hot to plate.
Spread one tablespoon of Nutella inside crepe and sprinkle 1/3 of a sliced banana inside as well. Fold crepe in half to cover filling and serve.
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