Imagine a delicate, golden crepe that melts in your mouth, filled with rich, creamy hazelnut spread and sweet, ripe bananas – a dessert so irresistible that it will transport you straight to the charming streets of Paris. This French culinary masterpiece is not just a recipe; it's an experience that combines simplicity with pure gastronomic pleasure. Whether you're a novice cook or a seasoned chef, these crepes will become your new obsession, promising to turn an ordinary meal into an extraordinary moment of pure bliss.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cups milk
- 2 tablespoons sugar
- 1/4 cup hazelnut spread
- 1 banana, sliced
- Butter for cooking
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, eggs, and milk. Whisk thoroughly until the batter is smooth and free of lumps, ensuring no dry ingredients remain at the bottom of the bowl.
- Let the crepe batter rest at room temperature for 10 minutes. This allows the flour to absorb the liquid and helps create a more tender crepe.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter, using a paper towel to spread a thin, even layer.
- Pour approximately 1/4 cup of batter into the center of the pan, quickly tilting and rotating the pan to spread the batter into a thin, even circle covering the entire surface.
- Cook the crepe for about 1-2 minutes until the bottom turns light golden and the edges start to look dry and slightly crisp.
- Carefully flip the crepe using a thin spatula, cooking the other side for an additional 30-45 seconds until lightly golden.
- Transfer the cooked crepe to a plate and repeat the process with remaining batter, stacking crepes on top of each other to keep warm.
- To assemble, spread a generous layer of hazelnut spread across half of each crepe, then arrange sliced banana pieces on top.
- Fold the crepe in half, then fold again to create a quarter-circle shape, ensuring the filling is enclosed.
- Optional: Dust with powdered sugar or drizzle with additional hazelnut spread for extra indulgence before serving.
Tips
- Batter Consistency is Key: Whisk your batter thoroughly to eliminate lumps, but don't overmix. A smooth, slightly runny consistency ensures thin, delicate crepes.
- Resting Time Matters: Always let your batter rest for 10-15 minutes. This allows the flour to absorb the liquid and helps prevent tough crepes.
- Temperature Control: Use medium heat and adjust as needed. Too hot, and your crepes will burn; too cool, and they'll become thick and rubbery.
- The Right Pan: A non-stick skillet or dedicated crepe pan works best. Ensure it's well-seasoned and lightly greased for easy flipping.
- Swirling Technique: When pouring batter, quickly tilt and rotate the pan to create a thin, even layer. This takes practice, so don't get discouraged!
- First Crepe Rule: The first crepe is always a "test" crepe. It might not be perfect, but it helps you adjust heat and technique for subsequent crepes.
- Keep Crepes Warm: Stack cooked crepes on a plate and cover with a clean kitchen towel to keep them soft and prevent drying.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 12g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
