As much as I love eating Nutella straight from the jar, I also love cooking and baking with this addictive chocolate-hazelnut spread. My favorite combination with Nutella is bananas and strawberries inside these sweet vanilla crêpes, topped with a dollop of whipped cream or vanilla ice cream. Serve them for breakfast, brunch, or dessert and your family and friends will smile with joy.
Makes about 8 crêpes; serves 4 to 6
1 cup all-purpose flour
3 tablespoons granulated sugar
2 large eggs
1¼ cups whole milk
1 teaspoon pure vanilla extract
4 tablespoons (½ stick) unsalted butter, melted
1 cup Nutella
2 cups sliced fresh strawberries
3 bananas, sliced crosswise into ¼-inch thick rounds
¼ cup confectioners’ sugar
extra sliced strawberries and banana
¼ cup Nutella
1. To make the crepes, blend the flour, sugar, eggs, milk, and vanilla in a blender or food processor until the batter is smooth. Heat an 8-inch nonstick skillet over medium heat. Brush a generous coat of melted butter over the bottom and sides of the skillet. Pour ¼ cup of the batter into the center of the skillet, twirling your wrist in a circular motion so the batter spreads out evenly. Cook for 30 seconds, until the crepe pulls away from the sides of the skillet. Gently flip the crepe over with a rubber spatula, and cook for 5 seconds more. Remove the crepe from the heat and transfer it to a plate. Repeat with the rest of the batter.
2. Spread a few tablespoons of Nutella over one side of each crepe. Evenly place a few tablespoons of sliced strawberries and bananas on top of the Nutella. Fold the unfilled side of the crepe over the filled side. Sprinkle with a dusting of confectioners' sugar and top it off with additional strawberries and bananas.
3. Finish the crepes off by melting the ¼ cup Nutella in the microwave for 15 seconds and then drizzling it on top.
Just for fun: For an extra-special added touch, scoop a dollop of sweetened whipped cream or vanilla ice cream over each crepe.
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