recipe #334: Nutella Crepe

Ingredients for crepe:

• 1½ cups all-purpose flour
• 4 tablespoons melted butter
• 1¾ cups skim milk
• 3 eggs
• 1 tablespoon granulated sugar
• 3 tablespoons orange liqueur
• pinch of salt

Ingredients for filling:

• 4 tbsp of Nutella (chocolate hazelnut spread)
• 2 bananas, sliced/ diced
• 4 crepes
  
• 1 tbsp of powdered sugar for garnish
• canola oil, for frying

Procedure:

1. Combine all ingredients into a blender and mix until well-blended. You may also combine them by hand. If combining by hand, mix the eggs and milk separately and combine slowly with the dry ingredients. 

2. Mix in the melted butter last.  

*Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together. 

3. Fill a medium skillet with canola oil to a depth of about two inches. Bring oil to a medium heat.
4. In the meantime, heat Nutella in a microwaveable bowl for about 15 seconds or until it softens enough to spread very easily (so as not to tear crepe).
5. Lay first crepe on a flat working surface and spread 1 tbsp of Nutella on the inside of the crepe, within two inches of the edge. Lay bananas on top of the nutella and roll crepe up (burrito style) repeat with remaining crepes.
-To see if oil has come to temperature, drop a piece of crepe into the skillet. If it sizzles and bubbles appear, the oil is ready.
6. Using tongs, lower each crepe very carefully into the oil, seam side down. After 2 minutes, using tongs, turn crepes over and fry the other side for about 2 more minutes.
*Note: Do not turn crepes too quickly or crepe will still be soft and it may come apart. Do not wait too long or crepes will have absorbed too much oil and they will not turn easily.
7. Remove fried crepes from the oil and let rest on paper towels for one minute.
8. Sprinkle liberally with powdered sugar and serve immediately.