Nutella and Banana Crepes

I learned how to make crepe from my long-time friend Catherine, in Viroflay. In a true French fair, crepes served as the main course and dessert!  We started with melted cheese, ham and fresh tomatoes and mushrooms enveloped in a delicately crafted crepe. For dessert, she made a very simple but delicious Lemon Sugar crepes. A folded crepe with sprinkles of granulated sugar and fresh-squeezed lemon juice. A tasty memory and recipe that I use today for my daughter. Although, her sweet-tooth prefer nutella and bananas over the more simple Lemon Sugar crepes I had in France.

Ingredients

1 cup all-purpose flour

2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
nutella
banana(s)

Directions

1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2.Heat a lightly frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Once done with crepes, add as much Nutella as you like. Spread the Nutella through out the crepe.

4. Cut the banana(s) and place on one side of crepe and fold crepe in half.

5. Sprinkle powdered sugar on crepe or chocolate sauce. Best to serve hot.

Adapted by: AllRecipes.com