Whole Wheat Crepes w/ Bananas & Nutella
Makes 10-12 Crepes
Ingredients
Crepe Batter:
- 3/4 Cup Whole Wheat Flour
- A Pinch of Kosher Salt
- 2 Eggs
- 1½ Cups Milk
- 1 Tablespoon Melted Butter
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Ground Cinnamon
- Butter for cooking
- Whipped Cream for topping (optional)
Filling:
- Nutella (Also known as- Hazelnut Spread)
- 3 to 4 Whole Bananas, sliced
Directions
Sift the flour and salt into a large bowl. Make a well in the center and add the eggs. Pour the milk in slowly while whisking constantly. Add the melted butter, vanilla and cinnamon, whisk until completely smooth. Cover and let stand for about 10 minutes at room temperature. (Note: Some of the whole wheat in the mixture will settle to the bottom of the bowl, just be sure to whisk well.)
The crepe batter should be somewhat thin. Preheat a non-stick 8” skillet over medium to medium-high heat. Put about ½ teaspoon of butter in the skillet and allow it to slowly melt rolling it around the skillet. Stir the batter and then pour ¼ cup of batter into the skillet tilting the skillet around in a circular motion until the batter covers the bottom. (Note: Gently stir the batter a couple of times before scooping each portion.) Cook the crepe on each side for about 2 to 3 minutes or until the sides are light golden brown, stack the cooked crepes on a plate.
Stuff each crepe with the desired amount of banana slices and Nutella. Top with a little whip cream if desired. (Tip: Unused crepes can be stored in an air tight container and refrigerated for later use.)