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–+ servings

sugarsalted.com

Basic crepe recipe + Banana Nutella crepes with whipped cream

Recipe makes 15 8.5-inch crepes. One filled crepe is a serving big enough for one person.
Prep 10 minutes
Cook 20 minutes
Servings 15 servings

Ingredients 

  • 2-3 large eggs go with 3 for more flavor, 2 work just as good though
  • 720 ml 3 cups milk (whole or part skimmed)
  • 400 g 2 1/2 cups + 2 TBSPs all-purpose flour
  • 1/2 teaspoon salt
  • sunflower oil for cooking
Banana Nutella filling
  • Nutella 1 tablespoon per crepe
  • bananas sliced (1/2 medium banana per crepe)
  • whipped cream a few tablespoons per crepe
  • chocolate sauce for serving optional

Instructions

  • In a large bowl, beat the eggs with the salt until fluffy, about a minute.
  • 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.
  • Whisk in 1/3 of the milk. Add 1/3 of the flour. Repeat until you’ve added all. Mix well after each addition.
  • Once the batter is smooth, set it aside.
  • Over high heat, warm the pan until it's hot (this can take a few minutes).
  • 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.
  • 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.
  • 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.)
  • Let crepes cool, then cover them with foil or a lid and store in the fridge.
Banana Nutella crepes
  • Spread a tablespoon of Nutella over one side of the crepe.
  • Place banana slices over it.
  • Top with 2-3 tablespoons of whipped cream.
  • Fold the empty half over the filling, then fold again to get a triangle.
  • 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.