As you may know from my previous post, it wasn’t long ago that I came back from my snowboarding trip in Avoriaz. Whilst self board cuisine wasn’t great, one thing I could eat plenty of (and thank you for introducing them to me France) is the Banana and Nutella Crêpe.
So of course, the first thing I did when I got back (leaving unpacking till later) was to make some of these beauties!
Originally I thought the only difference between a crêpe and a pancake was that a crêpe was a ‘thin pancake’. However, after doing a little research, crêpes are richer and lighter in texture than regular pancakes, so you’ll need to add more eggs and some butter to your basic batter mix. The ingredients I used for the batter are as follows (enough to make a hell of a lot of crepes – about 15)!
- 3 Eggs
- 125g Plain Flour
- 300ml Milk
- 2 tablespoons melted Butter
- Oil (to fry)
Simply mix all the above ingredients (minus the oil) together to make the batter. Then over a high heat, heat some oil, then pour a thin spread of batter to make your first crêpe. You’ll either need a good non-stick pan, or a reasonable amount of oil to make sure the crêpe doesn’t stick.
Once one side is done, give it a flip and spread your Nutella and sliced Bananas over one half of the crêpe. Once the other side of the crêpe is cooked, fold it in half and serve – et voilà!!!
…And some learnings from me: don’t be afraid of mixing sweet with savoury, and remember, you can also keep the batter in the fridge until you next need it.
Enjoy!
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This post was written by Warren Nash on April 19, 2012 |
