Crepes with strawberries, bananas, and nutella

Crepes with strawberries, bananas, and nutella

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crepes:

  • ½

    cup all purpose flour

  • 1

    tbsp sugar

  • tsp ground cinnamon

  • tsp salt

  • 2

    large eggs

  • 1

    cup fat free milk

  • Filling:

  • 2

    cups strawberries, sliced

  • 1

    banana, sliced

  • 2

    tsp sugar

  • ½

    tsp vanilla extract

  • 4

    tbsp chocolate hazelnut spread, such as nutella, warmed

Directions

Crepes: 1. Combine the flour sugar, cinnamon, and salt in a bowl. Whisk together the eggs and milk in a separate bowl. Whisk the egg mixture into the flour mixture until well combined. Cover and let rest in the refrigerator for at least 1 hour or overnight. 2. Preheat the oven to 275 F. Coat a large baking sheet with cooking spray. 3. Coat a nonstick crepe pan or 8" skillet with cooking spray and heat over medium heat. Pour 3 tablespoons of crepe batter into the pan, tipping to coat the bottom evenly. Cook for 1 to 1 1/2 minutes per side, until browned. Repeat 7 more times with the remaining batter. Stack the crepes as you work and cover to keep warm. 4.To make the filling: Combine the strawberries, banana, sugar, and vanilla in a medium bowl. 5. Arrange the crepes on a work surface. Spread each with 1 1/2 teaspoons chocolate-hazelnut spread in a straight line across the center. Top the spread with 6 tablespoons of the strawberry mixture, then roll up jellyroll style. Transfer the crepes to the baking sheet, seam-side up. Bake for 9 to 10 minutes, until the filling is warm.


Nutrition

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