No Slivers Here

August 24, 2008

Banana Nutella Crepes

Filed under: Breakfast, Dessert, Fruit, Main Dish — Tags: — bettylou79 @ 5:44 am

Yummy! My Google Reader has once again proven to a be a wonderful tool! I was browsing through the blog feeds and came across this one from Bridget of The Way the Cookie Crumbles. Her blog is also where I found the yummy banana coconut muffins. A few months ago one of Nate’s friends (Hi Jinky!) brought over some Nutella. We have been slowly enjoying it. When this recipe popped up I knew exactly what we were having for breakfast this Saturday! I even had some bananas that were on their way to being smashed! Perfect!

This was my second time making crepes and I was once again successful! The first crepe did great but I had a bit of trouble with the third one. It was perfect for snacking on as the crepes cooked and my sous chef (Nate) prepared and stuffed the crepes. We make a perfect team! Good thing we’re married!!

I used the same recipe that I used for the Buckwheat Crepes ala Martha Stewart but I didn’t have buckwheat so I used a whole cup of AP flour. That recipe does in fact make 12 crepes, provided you don’t make any mistakes, like me! Quite honestly, 2 crepes each was enough for Nate and I. I put the leftovers in the refrigerator and I’ll heat them up in the microwave for breakfast during the week.

The sous chef at work!

Here is the recipe that I used, but I will also give you the recipe that Bridget used for the crepes.

Martha Stewart’s recipe for Buckwheat Crepes

Ingredients

Serves 6

  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups whole milk
  • 6 tablespoons unsalted butter (4 tablespoons melted), plus more for baking dish

Directions

  1. Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
  2. Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
  3. Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
  4. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
  5. Increase oven temperature to 400 degrees.
  6. Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

Here is Bridget’s Recipe

Whole Wheat Crepes (adapted from hogwash)

6 servings

2 cups milk (plus more, if needed)
2 large eggs
8 tablespoons unsalted butter, melted, plus more for the pan
1½ tablespoons sugar
½ teaspoon salt
1⅔ cups (8⅓ ounces) whole wheat flour (or a mix of white and whole wheat)

6 bananas, sliced
6 tablespoons Nutella

1. Combine the milk, eggs, melted butter, sugar, salt and 1 cup flour in a blender, and whirl until smooth, scraping down the sides of the glass, if necessary. Add all or most of the remaining flour, a bit at a time, until the batter has roughly the consistency of drinkable yogurt (very thin for pancake batter, but not runny). Let the batter sit at least 30 minutes at room temperature, or overnight in the refrigerator. (Bring the batter back to room temperature before continuing.)

2. Before cooking, thin the batter with a bit more milk, if it seems substantially thicker.

3. Preheat a crepe pan or large nonstick skillet over medium-high heat. When hot, grease with a dollop of butter (using a stick of butter to smear some directly on the skillet works nicely), and add enough batter to coat the skillet in a thin, even layer when you swivel the skillet around in your hand. Cook for a couple minutes, until you see bubbles in the center of the crepe and the bottom side is nicely browned. Flip carefully and cook another couple minutes on the other side. Fill as desired (in this case, with the sliced bananas and Nutella) and serve immediately. Repeat with the remaining batter.

Who says you can’t have chocolate for Breakfast?? Adults can do anything!!

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1 Comment »

  1. Wow! That was fast! I’m glad you enjoyed them!

    Comment by bridget — August 24, 2008 @ 6:52 am


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