Riley requested pancakes one Saturday morning. I was bored of pancakes. I had Nutella in the pantry and a Crepes Suzette recipe that I wanted to try out. Minus the Suzette. Sorry Suzy. Nutella always trumps the Suze. I will admit, the kids weren’t really into them. Not sure what was up with that. How could anyone pass up Nutella. It’s beyond me. I will say this, Derek and I loved them. Nuf said.
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup milk
- 1/8 teaspoon salt
- 1/2 teaspoon sugar
- 1/3 cup cold water
- 1 tablespoon canola oil
- 1 tablespoon melted unsalted butter, plus more butter for the skillet
- 1-2 bananas, sliced thinly
- Nutella, in a jar
- In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
- Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
- Using an offset spatula, spread 1-2 Tablespoons Nutella over the crepe, leaving a 1/2 inch edge around. Layer slices of banana along the middle, end to end. Fold one side over, covering the bananas, then roll so that the seam is on the bottom. Dust with confectioners sugar. Try to eat just one. Good luck.