I remember the first time I had crepes, on the streets of Vancouver from a small creperie window, with my cousins. I was hooked. Warm delicate crepes filled with chocolate hazelnut spread - Nutella - and some sliced bananas. This goodness packed in a foil wrap. I always wanted to replicate that at home. These hit the spot. The ones I had were with eggs but these are a 100% vegetarian. The portion below makes four 8 inch crepes. I wasted two crepes to flipping before I got two perfect ones.
1 cup all purpose flour (or wheat flour for a healthier option)
1/2 cup milk
1/2 cup water
1 tablespoon melted butter
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 bananas sliced
Lots of Nutella
Dash of salt
Butter to cook
2 tablespoons icing sugar to garnish
Mix the wet ingredients, water, milk, vanilla and butter. Whisk thoroughly. Add the sugar, salt and flour and mix well. Refrigerate for at least 1 hour to upto 12 hours. I let it mix overnight.
When ready, heat a non-stick pan and dab a little butter on it. Pour about 1/4 cup of batter and tilt the pan to make the crepe. When it is cooked on one side, flip to cook the other side. Remove from pan, coat half the crepe with Nutella (as much as you like), fold into half and then a fourth. You can either put the banana slices on the Nutella or serve them by the side.
Take a small sieve, put the icing sugar in it and sprinkle on the crepe. Some of the sugar will melt into the crepe and make magic.
- With a dollop of whipped cream
- With a scoop of icecream