Description
Deliciously thin and tender Nutella crepes filled with fresh bananas and strawberries. This recipe creates a delightful breakfast or dessert treat with a perfectly balanced sweetness from Nutella and fresh fruit, ideal for sharing with family and friends.
Ingredients
Scale
Crepe Batter
- 1 cup Flour
- 2 tablespoons Sugar
- 2 Eggs
- 3/4 cup Milk
- 1/2 cup Water
- 1 teaspoon Vanilla Extract
- 3 tablespoons Butter, melted
For Cooking
- Butter for pan
Filling
- 1 1/2 cup Nutella Hazelnut Spread
- 8-10 Strawberries, sliced
- 2-3 Bananas, sliced
Instructions
- Prepare the crepe batter: Combine flour, sugar, eggs, milk, water, vanilla extract, and melted butter in a blender. Blend for 30 seconds or until the mixture is smooth and evenly mixed.
- Chill the batter: Pour the batter into a container and refrigerate for 1 hour to allow the ingredients to meld and the batter to thicken slightly for easier crepe making.
- Heat the pan: Place a small non-stick pan over medium-high heat until it’s hot but not smoking.
- Cook the crepes: Lightly butter the pan, then remove it from the heat. Pour about 1/4 cup of the crepe batter into the pan, swirling to coat the bottom evenly and create a thin, circular crepe. Return the pan to heat and cook for about 30 seconds, or until the bottom is lightly browned. Flip the crepe and cook for an additional 30 seconds on the other side.
- Cool the crepes: Carefully transfer the cooked crepes to a parchment paper-lined surface to cool. Repeat with remaining batter, adding butter to the pan as needed.
- Fill the crepes: Fold each crepe in half, spreading 1-2 tablespoons of Nutella Hazelnut Spread on the inside. Add sliced strawberries and bananas on one half of the folded crepe.
- Fold the filled crepes: Fold the crepe side over the fruit to form a triangle with the Nutella and fruit enclosed inside.
- Serve and enjoy: Serve immediately and enjoy these sweet, fruity Nutella crepes fresh for best flavor and texture.
Notes
- Allowing the batter to rest in the refrigerator for an hour helps produce tender crepes that hold together well.
- Use a non-stick pan and butter to prevent sticking and for easy flipping.
- You can substitute the fruit with other berries or sliced stone fruits according to season and preference.
- Serve crepes warm for the best taste experience.
- Leftover crepes can be kept refrigerated for up to 2 days and reheated gently.
