ReceptnaptárNutella and banana crêpes (crêpes Nutella banane)
This is the most popular sweet-filled crêpe in the street crêperies of Paris: a thin, buttery pancake with melting hazelnut spread and fresh banana inside. Resting the batter is the secret, as it makes the crêpes silky, tear-free and thin enough to cook.
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Ingredients
Method
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- Mix the flour with the salt and sugar, crack in the eggs, and whisk in the milk a little at a time to get a smooth, thin batter without lumps. Stir in the melted butter and rest for 30 minutes.
- Heat a crêpe pan over medium-high heat, grease it thinly with butter and cook thin crêpes: about 1 minute on the first side and 30 seconds on the second, until golden-flecked.
- Slice the bananas into thin rounds.
- Spread one quarter of each still-warm crêpe thinly with the hazelnut spread, lay the banana slices on top, then fold into quarters.
- Serve immediately, while the spread is slightly melted from the heat.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rest the batter for at least 30 minutes. The flour soaks through and the gluten relaxes, so the crêpes do not tear or turn rubbery.
- The first crêpe is always a test. If it is too thick, add 2-3 tbsp milk to the batter. If it tears, you may need a little more flour.
- Spread the hazelnut cream on a warm crêpe, not a hot one. That way it does not run all over, but it still softens nicely.
Frequently asked questions
Can the crêpes be made ahead?
Yes. Cooked crêpes, stacked and covered with cling film, keep for 2 days in the fridge or 2 months in the freezer. You can warm them in a pan before filling.
What can replace Nutella?
Any hazelnut spread, or a homemade hazelnut-chocolate spread. In summer, strawberries or peaches are also good instead of banana.
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