Crepes with strawberries, bananas, and nutella

By á-1025

Ingredients

• Crepes:
• 1/2 cup all purpose flour
• 1 tbsp sugar
• 1/8 tsp ground cinnamon
• 1/8 tsp salt
• 2 large eggs
• 1 cup fat free milk
• Filling:
• 2 cups strawberries, sliced
• 1 banana, sliced
• 2 tsp sugar
• 1/2 tsp vanilla extract
• 4 tbsp chocolate hazelnut spread, such as nutella, warmed

Details

Servings 4

Preparation

Step 1

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.