Have you eaten your fill of savory crêpes yet? I certainly have, so it’s time for dessert. My favorite sweet crêpe filling is a classic: melty Nutella and warm rounds of sweet banana. My favorite Nutella-banana crêpe maker in Paris had a fancy way of slicing the bananas in the blink of an eye. He’d pull back a section of the banana peel and use a paring knife to deftly cut the banana into coins, all while it remained in the peel and his hand. Then, he’d perfectly fan the banana rounds out onto the crêpe, atop the warming Nutella. The anticipation nearly killed me every time.
To make crêpe batter suited for sweet applications, combine 2 eggs, 1.5 cups of milk, 1.5 tablespoons of melted butter, and a pinch of salt in a blender. With the blender running, gradually add in 4 ounces of all-purpose flour. Blend until the flour is combined. Because this batter has no sugar in it, you could use it for savory crêpes as well, but I much prefer buckwheat batter for those.
Heat a crêpe pan over medium heat. Before pouring the batter in for each crêpe, lightly spray the pan with vegetable oil. Pick up the pan in one hand, and then use a ladle to pour in just enough batter to coat the bottom of the pan. As soon as the batter hits the pan, use your wrist to rotate the pan around to spread the batter in a circle. Your pan should be at a temperature so that the batter begins to set as soon as it hits the pan, but it shouldn’t cook so quickly that it forms bubbles and isn’t able to spread.
Return the pan to the heat, and once the crêpe looks dry, run a flat rubber spatula around the edges of the crêpe. Stick the spatula under the crêpe, and flip it over. Let the crêpe cook for about 30 seconds on the second side, just until it begins to brown.
Transfer the crêpe to a sheet of wax paper. Continue making crêpes, remembering to brush the pan with oil before each one. Once you have a stack of crêpes, you can either begin filling and eating them immediately, or you can wrap them well in wax paper, tin foil, and plastic and freeze them. Stella’s nose was going WILD from these, and she was so happy when I threw her a tiny scrap. See her tongue just starting to attempt a lick?
Once the crêpes are prepared, lay one flat in a warm pan. Spread half of the crêpe with Nutella, and then evenly layer on some banana slices. After the toppings have warmed through and the crêpe has gotten a little crispy, fold it up. For a hand-held crêpe, fold it in half twice to make a triangle. You could replace the Nutella and banana with whatever sweet fillings make you happy. Powdered sugar and slivered almonds, strawberries and whipped cream, poached pears and vanilla ice cream are all perfect pairs. Yum! One time, however, I confused the French words for banana and pineapple, and I ended up with a crêpe combo that I don’t recommend. Dommage!
- Eggs- 2
- Milk- 1.5 cups
- Butter- 1.5 tablespoons
- Salt- 1 pinch
- Flour- 4 ounces
- Vegetable oil
One of my all time favorite desserts! I had a similar experience with a creperia in Rome.
I’ll make you one if you bring Onyx for a visit!
I think I feel a delicious brunch coming on for the weekend! I’m new to your blog and already am hooked! You are delightful!