Sunday, January 8, 2017


source  :

Ingredients :

1  cup  all-purpose flour
1/2  tsp  salt
2  tbsp  granulated sugar
2  large  eggs
1/2  cup  milk
1/2  cup  water
2  tbsp  unsalted butter, melted  (about 30 gm)
Chocolate Hazelnut spread, optional
2  medium  bananas, cut it into slices (optional)

Method :

1.  In a medium bowl, whisk together flour, salt and sugar.

2.  In another bowl, whisk together eggs, milk, water and melted butter.  Slowly mix wet ingredients into the dry ingredients and whisk until smooth batter forms.

3.  Lightly spray a non-stick pan with cooking spray and heat over medium heat.  Pour 1/2 cup of batter into the middle of the pan and tilt the pan in circular motion until batter is spread evenly over the entire surface of the pan.  Return to the stove and cook for 2 minutes or until sides of the crepe start to curl up slightly.  Flip crepe and continue cooking for another 2 minutes or until golden brown.  Remove from pan and repeat with remaining batter.  (9inch/10 inch pan).

4.  To assemble :  Spread 2 tablespoons of chocolate hazelnut spread onto one half of the crepe.  Add as many banana slices as desired and fold in half.  Fold again dan enjoy!!!!

Notes :  Crepes are best when eaten immediately, but can be stored in the freezer in a ziplog bag.  To prevent them from sticking together, it works best to place a piece of parchment paper between each layer before freezing... (I use an 8 inch non-stick pan)...

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