2 votes
    Prep: 10 min Cook: 20 min Servings: 10
    by Linda Tay Esposito
    31 recipes
    Making a crepe is not as intimating as one would think. You can make these crepes for breakfast or as a snack. You can stuff the crepes with sweet or savory filling, or for the classic french crepe, some lemon juice and a sprinkle of sugar. Remember not to overmix the batter and letting the batter rest and you will be assured of a tender crepe. Do invest in one of those steel crepe pans. They work so much better than the non-stick Teflon kind.


    • 4 small or 3 large eggs
    • 1 ½ cup milk
    • 2 tablespoons rum
    • 2 tablespoons canola oil
    • 1 cup all-purpose flour
    • 2 teaspoons sugar
    • ¼ teaspoon kosher salt
    • 5 ripe bananas
    • ½ cup Nutella
    • 3 tablespoons butter
    • Powdered sugar


    1. Preparing the batter: In a small bowl, beat the eggs. Gradually whisk in the milk and oil. Set aside. Into a blender/food processer, pulse once or twice flour, sugar and salt together to mix. Pour in the egg mixture and process about 8 seconds to make a smooth mixture. Stop when there are no more lumps. Never overmix. Let batter sit for 20 mins (preferably an hour) to let the gluten rest.
    2. Preparing the filling: Slice bananas into ¼ inch disks. Transfer Nutella into small stainless steel or glass bowl and warm over a double boiler.
    3. Preparing the melted butter: Melt the butter in a small pot over moderate heat until hot.
    4. Cooking the crepes: Brush a 10-inch crepe pan with the melted butter on medium heat. When the butter begins to sizzle, pour ¼ cup batter into pan, and tilt the pan immediately to fully spread the batter around as quickly as you can. The crepe should not be too thin, about the thickness of a quarter coin. Cook until the batter is bubbly and edge is golden, about 1 minute.
    5. Flip the crepe with a rubber spatula (or with your fingers) and cook the other side for 20 seconds. Fold the crepe into half, place some banana slices in the middle third of the half and drizzle on some warmed Nutella across the half circle. Fold the two sides over the bananas to make a triangle. The crepe should be well browned with a crunchy edge.
    6. Transfer crepe to a waiting plate (or paper) and sprinkle with powdered sugar (using a sift). Serve immediately.
    7. Repeat by brushing the pan with some butter and bringing the butter back to a sizzle before pouring in the next batch of batter.
    8. You should make 10 crepes.

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