Strawberry Banana Nutella Crepes
Super easy crepe recipe using just a non-stick skillet! No fancy crepe-making equipment needed! Thin, soft crepe filled with strawberries, bananas and Nutella is the perfect delicious breakfast, dessert, snack for any day!
Ingredients
- 2 cups all-purpose flour
- 2 cups milk
- 4 large eggs
- 2 tbsp sugar
- 4 tbsp butter melted
- 1 tsp vegetable oil or more
- 2 cups Strawberries
- 2 Bananas
- 1/2 cup Nutella
- 1 tbsp powdered sugar
Instructions
- In a large bowl combine first five ingredients to make crepe batter. Whisk batter well until there are no more clumps.
- Heat up oil in a large skillet under medium low heat.
- Using a ladle, spoon batter (~1/4 cup) onto the middle of the skillet. Lift skillet and move it around in circular motions to spread the crepe batter out. This is to thin out the crepe and make it a larger round shape. Once crepe is no longer transparent, use a flexible turner to flip crepe over. (See Note 1)
- Repeat step 3 until batter is all used up.
- When all crepes are done, add sliced strawberries, bananas, and Nutella (or other toppings!) to one side (one half) of the crepe. Close crepe by folding it into half, and then into quarters.
- Sprinkle with powdered sugar.
- Serve and enjoy!
Notes
Note 1: After making the first crepe, I typically switch off the heat (because skillet is usually pretty hot by then), spoon another scope of batter to skillet, move it in circular motion, then switch the heat back on again so that it cooks. You want the skillet fairly hot when you put the batter in, but a pan that is too hot will prevent the the batter from spreading out, that is why I switch off the heat and switch it back on again.
Nutrition
Calories: 262kcal | Carbohydrates: 35g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 78mg | Potassium: 255mg | Fiber: 2g | Sugar: 15g | Vitamin A: 278IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 2mg