***One of the foods that I was most looking forward to trying in Paris was definitely the crepes. You can order them with almost any filling combination imaginable - chicken, ham, eggs, cheese, Nutella, bananas, strawberries, lettuce, tomatoes...the list goes on and on. The best thing is - there are crepe stands everywhere in Paris! And let me tell you, after hours of walking around the city, a crepe really hits the spot! Our two favorite combos were Chicken & Cheese (Poulet e Fromage) and Nutella & Banana....OMG....they are so fabulous!Crepes were one of the first dishes that I re-created upon returning home. By now, you probably know I have a weakness for chocolate...so, of course I had to make Nutella & Banana Crepes! Nutella is so delicious...chocolately, hazelnutty goodness! You can usually find it in your grocery store near the peanut butter and jelly.
I really tried to find a crepe recipe that would resemble the ones we had in Paris...everytime we ordered Crepes I watched very carefully as they made it...I had to remember the techniques! Haha. The batter always seemed to be pretty thin...that was an important criteria. After reading the reviews for this recipe, it sounded like a perfect place to start. The only things that I added were the vanilla extract and powdered sugar.
The combo of chocolate and bananas works so perfectly here...especially in these crepes. If you want to try a piece of Paris, just make this recipe...you'll LOVE it!***
FRENCH CREPES
INGREDIENTS:1 cup all-purpose flour1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
1 tsp. vanilla extract
Powdered sugar, for dusting
1 banana, sliced
Nutella
DIRECTIONS:Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat....I used Pam cooking spray to coat the skillet. Pour or scoop the batter onto the skillet/griddle, using approximately 2 tablespoons for each crepe (I used a soup ladle to pour the batter into the pan...one ladle-full for each crepe. I also used about a 10 inch skillet to make these crepes...which will ensure they are a perfect circle). Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
TO ASSEMBLE/FOLD:
With crepe still in pan - Fold in half. Spread Nutella on the folded crepe, and top with sliced bananas. Fold in half one more time. Transfer to a plate and finish it off with a dusting of powdered sugar and a few extra sliced bananas on top.
Notes:
- If using different fillings such as shredded cheese, let the crepe stay on the heat for a few extra minutes...until the cheese starts to melt and the fillings are warm.
- If your batter isn't thin enough, you may need to add a little extra milk to the batter. Just play around with this recipe until you get the perfect consistency.
- You'll know the crepes are almost finished when tiny bubbles start appearing on the top of the batter...just like when making pancakes!
Source: All Recipes
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