Collage by FLEETSTREET. Images courtesy of Nutella Canada and Freepik.
Like an eclipse or sample sale, strawberry season goes by quick and you will want to take advantage stat. And a super-easy summer crêpe is the perfect excuse.
How to make simples crêpes with banana, strawberries and Nutella
Makes 4 servings.
Nutrition facts:
Ingredients
1 cup flour
2 cups milk
3 eggs
1 tbsp salted butter, melted
Oil of your choice, as needed
4 tbsps Nutella hazelnut spread
2 small bananas, sliced
½ pint strawberries, diced or sliced
Almonds, optional
Instructions
In a mixing bowl, pour in the milk and flour. Mix well. In another bowl, add eggs and butter and combine well. Add egg mixture to milk-flower bowl and combine. Let the batter rest at room temperature for about 15 minutes.
Meanwhile, dampen a paper towel and lightly grease a large frying or crêpe pan. On medium to high heat, warm the pan. Ladle in batter to form a thin crêpe about 26 centimetres across (about 10 inches in diameter). Hold the pan up so you can roll the batter thinly across the pan. Cook on one side until firm and desired brownness, then flip and cook the other side to match. Repeat until no batter is left, about four crêpes, depending on the sizes you make.
Starting in order with the first crêpe cooked, spread the table spoonful of Nutella on each crêpe. Top with banana and fresh strawberries. Another way to serve it is to make a crêpe burrito, placing fruit in the middle and folding the edges over to roll it into shape, and finally drizzling with Nutella and sprinkling with toasted almonds. And, serve!
Note: The videos below aren’t according to the above recipe, which just goes to show that you can mix things up and have fun in the kitchen!
Summer strawberries are such a rare treat, I can’t think of a better filling for these eggy golden crepes! The batter way too easy to whip up with @burnbraefarms EGG Creations Whole Eggs! Just pour it right into the mixing bowl, whisk together with a few simple ingredients and you’re done! They cook up in a snap and I love to stuff them full of freshly-picked strawberries and whipped cream. This is a dessert or decadent brunch treat! Find the full recipe below! Summer Strawberry and Whipped Cream-Stuffed Crepes Hands on time: 30 minutes Total Time: 1 hour 30 minutes Makes: 6 pancakes Ingredients: 3/4 cup Burnbrae EGG Creations! Whole Eggs 1 cup milk ½ cup +1 tbsp s all-purpose flour 2 tsp granulated sugar 1/4 tsp salt 1 tbsp unsalted butter, melted 1 cup 35% whipping cream (Tip: use canned whipped cream to save time) 2 Tbsp granulated sugar 1 tsp vanilla extract 1 ½ cups sliced summer strawberries 6 small strawberries to garnish Powdered sugar for dusting (optional) In bowl, whisk together Burnbrae EGG Creations! Whole Eggs and milk. Add flour, sugar and salt; whisk until no lumps remain. (Optional: sift through a fine mesh sieve) Let sit for a minimum of one hour or overnight in refrigerator. Heat 10-inch nonstick skillet over medium heat. Brush skillet with butter. Pour 1/3 cup batter into skillet, tilting and swirling to coat bottom. Cook, flipping when edge begins to curl away from skillet, and pancake is light golden. Repeat with remaining batter. In bowl of stand mixer, combine cream, sugar and vanilla. Whisk until stiff peaks. Distribute cream and strawberries equally between lower third of crepes. Roll, tucking ends in, and serve immediately topped with a light dusting of powdered sugar and a strawberry to garnish. #ad#brunch#sweettooth#cooking#familyrecipe#family#recipes#recipebox#dessert#breakfast#BurnbraeFarms#easyeggs
