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Basic crepe recipe + Banana Nutella crepes with whipped cream

basic crepe recipe

Recipe makes 15 8.5-inch crepes.
One filled crepe is a serving big enough for one person.

Scale

Ingredients

Banana Nutella filling

Instructions

  1. In a large bowl, beat the eggs with the salt until fluffy, about a minute.
  2. Add a few tablespoons of the flour and whisk it in. You want to do this so that the eggs are well incorporated and you get a nice thick paste, which is the base for further additions of flour and milk.
  3. Whisk in 1/3 of the milk. Add 1/3 of the flour. Repeat until you’ve added all. Mix well after each addition.
  4. Once the batter is smooth, set it aside.
  5. Over high heat, warm the pan until it’s hot (this can take a few minutes).
  6. Once hot, pour in the oil and let it get very warm. Once the oil is warm, take the pan off the stove and transfer the oil to a small bowl.
  7. Lower the heat to medium-high, add one scoop of batter to the pan and quickly swirl the pan so that the batter evenly and thinly coats the bottom of the pan. Cook for about a minute or two (until the edges of the crepe get crispy), then flip the crepe with a spatula. Cook for another 15 seconds and transfer it to a plate.
  8. Continue with the rest of the batter. Add a few drops of oil to the pan whenever it is too dry. (Swirl the pan or spread it over with a brush.)
  9. Let crepes cool, then cover them with foil or a lid and store in the fridge.

Banana Nutella crepes

  1. Spread a tablespoon of Nutella over one side of the crepe.
  2. Place banana slices over it.
  3. Top with 2-3 tablespoons of whipped cream.
  4. Fold the empty half over the filling, then fold again to get a triangle.
  5. Serve immediately, with some chocolate sauce on top (optional).

Notes

You can stretch this recipe and make about 18-20 crepes if you add a few extra tablespoons of flour and milk.

To make more than that, add another egg. This recipe can be easily halved or doubled.