Whole Wheat Crêpes w/ Nutella & Bananas

Recipe printed from chiknpastry

Whole Wheat Crêpes w/ Nutella & Bananas
makes at least 8 crêpes with plenty of leftover nutella

i'm not gonna lie here - this is a must-make and totally worth the work, which isn't much. the crêpe batter can be made well in advance, and the nutella truly comes together in minutes once you shell the hazelnuts (which I bet you can buy toasted and shelled) and is far better than the over-processed stuff from the store. it's creamy, rich, and my one stray from traditional adds a hint of coconut. also - made with natural sugars, and you can adjust the consistency of the final product to your liking by adding water or more agave nectar. make this.

ingredients
1 recipe whole-wheat crêpes (below)
1 recipe homemade nutella (below)
2-3 bananas, sliced

instructions
make nutella and crêpes. spread nutella (however much you want) over crêpe and load with sliced bananas. fold up and chow down :).

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Homemade Nutella

ingredients
2 c hazelnuts
1 t vanilla extract
1/2 t coconut extract, optional
1/2 c agave nectar
1/4 c powdered sugar
1/4 c water
1/2 c unsweetened cocoa powder (not Dutch process)
pinch of salt

instructions
preheat oven to 350 F. spread hazelnuts evenly onto baking sheet. bake ~7 minutes, or until fragrant. remove and immediately wrap in kitchen towel (allowing steam to further remove shells). after about 10 minutes, rub towel vigorously to remove remaining shells (this method should get most of them off, but you may have to go in and rub again!). put shelled hazelnuts in food processor and process until a coarse, pasty consistency. Add remaining ingredients and mix until smooth chocolatey consistency. if chunky, add water by the tablespoon until desired texture.

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Whole-Wheat Crêpes
makes at least 8

ingredients
2 eggs
pinch of salt
3 T sugar
1/2 c whole wheat flour
1/2 c all purpose flour
1 c milk
butter, room temp
water, if needed

instructions
whisk eggs in medium sized bowl. add salt through milk and mix until smooth; will appear "runny" (we ain't makin' pancakes here, we want thin). if not using immediately, refrigerate, but let sit out at room temperature for about 30 minutes before using.

get a small non-stick skillet and warm it up over medium-hi heat. using your room temp butter, rub it into your pan (if the pan is hot enough, the butter will bubble a little). using a ladle or measuring cup, measure out 1/4 c of batter and place into middle of skillet. pick the skillet up and move the batter around by tilting the skillet in a circular motion so that it covers the bottom of the skillet. let the crêpe cook until the tops are bubbling (1-2 minutes), then use a thin spatula and slowly lift the crepe (since you're using butter and a non-stick skillet, it should lift super easily). flip crêpe and cook on the other side until browned in some spots. remove and repeat until out of batter!

troubleshooting: if the crêpes are browning to fast, turn the heat down a little. if the crêpes are thicker than you like, put less batter in the skillet, or use a little water to thin out the batter.

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