Friday, 20 April 2012

Banana Nutella Crepes



What intended to be my all-by-myself lunch menu became my tea offering,
since MrD  came home for lunch unexpectedly bearing some store-bought sandwiches






Banana Nutella Crepes
Recipe courtesy Michael Chiarello

For the crepes:

2 large eggs 
1 cup skimmed milk 
1 cup flour 
Pinch salt
2 tablespoons butte, made into beurre noisette 
In a bowl, whisk together the eggs, salt and milk. 

Add the egg and milk mix to the flour and mix well so that there are no large clumps.
Add the browned butter and mix to incorporate, being careful not to overwork batter.
The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.





After the crepe batter has rested for 1 hour, heat pancake pan over medium heat.
Add 2 ladles of the crepe batter to the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan.
Return to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts. Cook for about 1 minute until the bottom side is lightly browned.
With a spatula, carefully flip crepe and cook the second side for about 15 seconds. Set the cooked crepe on a baking sheet and repeat until you have used all of the batter.
You should be able to produce 8 to 10 crepes. 






Lay the crepes out on a flat surface.
Spread each crepe with about 1 tablespoon of Nutella spread.
In one fourth of the crepe, place some sliced bananas and fold the crepe over in half and in half again so that it has a triangular shape.
Repeat this with all of the crepes.