When it comes to breakfast some of my favorites end up look more like dessert. This is one of those times. Now, don’t get me wrong 99.9% of the time I’m eating oatmeal or Kashi GoLean Crunch for breakfast but now and then, you just gotta live a little. This was one of those times. I’ve actually never made crepes before and I’ve been dying to. In fact, I really want to make a crepe cake! Have you seen those? Layers and layers of thin, airy crepes filled with all sorts of goodness then cut into slices just like a cake. Genius! That will be happening in my kitchen, especially now that I know how very easy they are to make! If you can make a pancake, you can make crepes.
As if a light, thin pancake weren’t good even all on its own the best thing about crepes are filling them. Anything, everything, sweet or savory, it can all go into a crepe. This month for Improv Challenge, our ingredients were bananas and nutmeg. Bananas are definitely a fantastic filling for crepes. I caramelized mine with brown sugar, butter, cinnamon and of course, nutmeg. But one of my other favorite things to pair with bananas is chocolate and my favorite version of chocolate is most definitely Nutella!
These are definitely sweet but they are strangely addicting. I couldn’t make all the crepe batter for fear of eating the whole batch myself. This is the honest truth! I made 3, let Maddy have one then I scarfed down two and said, “Self, you must absolutely not make the rest of this batch of batter.” There’s no way I would have been able to exercise self-control with these. You won’t be able to either!
One Year Ago: Peasant Boule
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Thin, airy crepes filled with Nutella and caramelized bananas.
- 2 Tbsp. light brown sugar
- 4 Tbsp. butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 bananas
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- Pinch of salt
- 3 eggs
- 2/3 cups milk
- 1 teaspoon olive oil
- 1 cup Nutella
- Slice the bananas into circles.
- In a medium skillet, melt the butter, then add light brown sugar, cinnamon and nutmeg. Stir. Then add the bananas and cook for 2 minutes. Set aside and keep warm.
- Combine the flour, sugar and salt. Set aside.
- In a medium bowl, lightly whisk eggs. Slowly, incorporate the dry ingredients alternating with the milk. Mix until smooth. Stir in the olive oil.
- Spray an 8-inch frying pan with nonstick cooking spray and heat over medium heat. Add 1/4 cup of the crepe batter to the pan and turn in a circular motion, evenly distributing the batter in the pan. Cook until the outside edge of the crêpe is light brown; then flip the crêpe and cook the other side, about 2 minutes total.
- Slide the cooked crêpe onto a plate. With a spoon, spread 2 tablespoons of Nutella down the middle of the crêpe. Place the bananas (which should still be warm) on top of the Nutella and roll. Drizzle with a bit of the sauce in the banana pan, if desired.
Adapted from Oprah
Now let’s take a look at all the other lovely Banana & Nutmeg creations!