dessert

We are having a pretty intense crêpe run here in the household of ours.

After making these Banoffee Crêpes a few days ago, the decision was made that more crêpes need to follow. I remembered a lovely recipe I saved the other day where crêpes and Nutella were made into a pair. And the best thing about the recipe was the cute way how the crepes were fold – it was a roll-like shape which makes you want to bite into it like it’s no one’s business. 🙂

So I gave the Nutella stuffed crêpes a try.

And we LOVED them.

The warm crêpes make Nutella wonderfully runny, with every bite tasting just amazingly indulging. Give them a try, you’ll be glad you did.

Here’s how to make them…

To prepare the batter, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.

Make the crêpes just as shown in this Banoffee Crêpes recipe (steps 2 – 4).

Crack open a jar of Nutella and try to be strong at this point and not forget about your crêpes! 🙂

Spread Nutella over a crêpe in a thin layer.

Fold two opposite sides over the Nutella filling to about 1/4 of the crêpe’s width.

And roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side.

Just like this.

Repeat with the remaining crêpes.

Garnish with melted chocolate, if desired.

This is gooood, my friends.

Enjoy!

With lots of love,
Petra

(This recipe was inspired by letthebakingbeginblog.com.)

First thing first, I am a huge fan of banana-toffee combo.

I am glad to have this fact off my shoulders now. 🙂

With a severe craving for the aforementioned divine combination a few days ago, I thought it could be really fun to try merge bananas and toffee with crepes. And the result? Delicious, gorgeous, wonderful. The winner! 100% paradise heaven. You definitely need to try this!

Here’s how it all can be made…

To make the batter, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.

Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately 1/4 cup (60 ml) for each crêpe.

Tilt the pan in a circular motion so that the batter coats the surface evenly.

Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, …

flip over …

and cook the other side.

Repeat with the remaining batter. Oil the frying pan before you pour the batter onto it.

To make the toffee sauce, place the butter, sugar and milk into a pan over low heat, stirring until the butter melts and the sugar dissolves.

Slowly bring to a boil, stirring continuously. Cook for about 15-20 minutes until the mixture thickens. Then remove from the heat and allow it to cool slightly. Your sauce will become much thicker as it cools so you will need to serve it while still quite warm.

To make the whipped cream, just combine the heavy whipping cream and sugar and whip until firm.

The fun thing with crêpes is that they can be folded in many ways. I decided to go for two versions, a triangle one and the one where the crêpe is simple folded in half.

To make the triangle fold, I first placed banana slices and toffee sauce on one half of the crêpe.

I folded the crêpe in half.

Then I placed a generous dollop of whipped cream on one half of the top.

And folded the crêpe in half again.

For garnish, I used more whipped cream (is there ever enough? 🙂), banana slices, ground nuts …

…and a little dusting of cocoa powder.

Yummy!

With a few other crêpes I went the easier way. I just placed banana slices, toffee sauce and whipped cream on one half of the crêpe…

… and folded them in half. They tasted yummy too, for sure :).

Enjoy!

With love,
Petra