The inspiration for this recipe came from a trip we took last winter to Mammoth, California. One of the mornings we stopped at this little hole in the wall cafe, called The Side Door, to have breakfast and this is what I had. Well in the course of the next two days, I ended up ordering this another 6 times. Yeah, that’s how good they are. And what makes these so good? Well the secret ingredient is…
Nutella!! I wasn’t the biggest fan of crepes before this, but something about the nutella, and the fresh bananas and strawberries together. I don’t know, all I can say is it’s magical!
  • 1 1/2 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • Sliced bananas and strawberries
  • about 1 1/2 tablespoons nutella per crepe
In a small mixing bowl, combine the milk, eggs, and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours. I added the 2 hours part because that is what it instructs in the original recipe, but I didn’t do this, and my crepes turned out the way they are suppose too. The only thing I would add is that you should sift your flour into the milk mix to prevent it from clumping.
Heat a lightly greased 8 in. nonstick skillet to medium low heat; pour 1/3 cup batter into the center of the skillet. Lift and tilt pan to evenly coat bottom. Continue tilting in a circular motion until batter has stopped moving.
Cook until top appears dry and crepe starts to sweat a little (like in above picture). Loose edges of the crepe with a spatula and flip.
Cook 15-20 seconds longer and remove. Repeat with remaining batter. Stack crepes with waxed paper, tin foil, or paper towels in between. I used tin foil to keep the crepes warm while I made the batch.
While crepes are still warm, place a large spoonful of nutella in the center. Allow the nutella to melt slightly, about 30 seconds, and then spread evenly over the crepe. There should be a thin layer covering the entire inside of the crepe. Add sliced bananas and strawberries to half of the nutella, and flip the other half on top of the fruit.
You can serve as is or put more fruit on the top and drizzle with chocolate syrup. Serve warm and enjoy!!
Crepe recipe from The Taste of Home Cookbook
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