Chocolate Strawberry-Banana Crepes
Serves 6
This is one heavenly decadent dessert. Don’t let the crepe making scare you. This is the easiest recipe I’ve discovered. Even your most finicky eaters will love this!
6 homemade crepes (recipe follows)
1 pint of fresh strawberries, cut off the leafy parts and slice
¼ cup granulated sugar (sprinkle over sliced strawberries and set aside)
2 bananas, peeled and sliced
1-13 ounce jar of Nutella hazelnut spread
whipped cream (Reddi-Wip will do just fine)
Hersey’s chocolate syrup
Crepe Batter:
½ cup cold water
½ cup cold milk
2 eggs
¼ teaspoon salt
¾ cup flour
2 tablespoons melted butter
vegetable oil
Making the crepes: Put the liquids, eggs and salt into a blender jar. Add the flour, then the butter. Cover and blend for 1 minute. Pour into a bowl, cover and refrigerate, while preparing the fruits. Heat a non-stick skillet (8 to 12-inch diameter). Brush the skillet with oil. Heat over moderately high heat until the pan just starts to smoke. Pour ¼ cup of batter into the middle of the pan; quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. Any batter that does not adhere to the pan, pour back into the bowl. Return the pan back to the heat for 40 to 60 seconds. Left edges with a spatula and turn; brown lightly for about 30 seconds on the other side. Then slide the crepe onto a plate. Grease the skillet again, heat to just smoking and proceed in making the rest of the crepes.
Assembly: Take a crepe and fold it in half, spread the desired amount of the Nutella in a thin layer over the crepe and fold in half again to form a wedge. Set on a desert plate. Place some strawberry slices and some banana slices in the center of the wedge, drizzle with chocolate syrup and then pipe some of the whipping cream on the side of the fruits and serve.
Just tried this and it was heavenly!!
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