Thursday, October 15, 2009

Cinnamon Banana Nutella Crepes

One of my favorite Sunday past times during the months of May-October is the Farmer's Market. First off, I love supporting our locals. Secondly, I absolutely love fresh fresh fruits and vegetables (I plant my own vegetable garden but growing in 'tubs' just isn't working out so well).

A few Sunday's ago while browsing the market, I was dealing with some serious hunger management issues and made a b-line for the crepe station. I quickly ran down the list of possibilities and settled on Nutella Banana Crepes. I love crepes, but I never in a million years would have thought to put Nutella in them. And this is coming from a girl who polished off an entire jar of Nutella upon returning from Italy this past May in about a week.

Now to be fair, I changed the recipe to make it my own. I make crepes at home quite a bit because they are so simple to make and I just love throwing fruit in them. I literally had breakfast on the table in less than 20 minutes. That includes prep time and half the clean up. I'm mighty slow--so you may be able to get it there in less time.


**Tip: Don’t get discouraged if your first crepe is a flop, that is pretty common. Discard (or eat it with your fingers at the stove) and start again.

Cinnamon Banana Nutella Crepes

Crepes Recipe:
Recipe derived from

1 cup all purpose flour
2 eggs
¾ cup milk
¼ cup water
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
Filling Recipe:
2 oz. Cream Cheese
2 tablespoons mascarpone cheese (you can just use cream cheese if that is all you have)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2-3 Bananas sliced lengthwise
1 tablespoon Nutella hazelnut spread for each crepe


For the Crepes:
In a medium sized bowl, lightly beat the eggs with milk and water. Add flour, salt and butter and mix until combined (just until all the lumps are out). The batter will be thin.

Heat a small non-stick skillet on medium high heat (about 8in. in diameter). You need this to be small because the crepe batter is VERY thin and will spread to the end of the pan. Spray with cooking spray. Pour about ¼ cup of batter into the skillet. Spread the batter around in a circular motion. The crepe should pull away from the sides but you can help it a bit with a flexible spatula. Flip once it begins to brown. Brown the other side, and plate the crepe with filling.

For the Filling:
In a mixing bowl, combine all ingredients until well combined.

For Assembly:
Top each crepe with the Nutella first (the warmth will help this spread a bit easier), then spoon on the creme mixture, then the bananas and fold each side up and over. Serve with warmed maple syrup and an extra sprinkling of powdered sugar.

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