Recipe: Nutella, Strawberry, and Banana Crepes

As much as I love eating Nutella straight from the jar, I also love cooking and baking with this addictive chocolate-hazelnut spread. My favorite combination with Nutella is bananas and strawberries inside these sweet vanilla crêpes, topped with a dollop of whipped cream or vanilla ice cream. Serve them for breakfast, brunch, or dessert and your family and friends will smile with joy.

Makes about 8 crêpes; serves 4 to 6

Crepes

1 cup all-purpose flour

3 tablespoons granulated sugar

2 large eggs

1¼ cups whole milk

1 teaspoon pure vanilla extract

4 tablespoons (½ stick) unsalted butter, melted

Filling

1 cup Nutella

2 cups sliced fresh strawberries

3 bananas, sliced crosswise into ¼-inch thick rounds

Topping

¼ cup confectioners’ sugar

extra sliced strawberries and banana

¼ cup Nutella

Directions

1. To make the crepes, blend the flour, sugar, eggs, milk, and vanilla in a blender or food processor until the batter is smooth. Heat an 8-inch nonstick skillet over medium heat. Brush a generous coat of melted butter over the bottom and sides of the skillet. Pour ¼ cup of the batter into the center of the skillet, twirling your wrist in a circular motion so the batter spreads out evenly. Cook for 30 seconds, until the crepe pulls away from the sides of the skillet. Gently flip the crepe over with a rubber spatula, and cook for 5 seconds more. Remove the crepe from the heat and transfer it to a plate. Repeat with the rest of the batter.