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Ingredients
Crepes – Yields 8 crepes
- 1 cup all-purpose flour
- 2 eggs
- ½ teaspoon Badia vanilla extract
- ½ cup milk
- ½ cup water
- 1 tablespoon sugar
- ¼ baking powder
- ¼ teaspoon salt
- 2 tablespoons butter (melted)
Chocolate Hazelnut
- 2 cups chocolate hazelnut spread
- 2 bananas, sliced
- 1 cup sliced strawberries
- ½ cup powder sugar
- Chocolate Syrup
- 1 (7 oz.) can pressurized whipped cream
Directions
Crepes
- In a large bowl, sift together flour, sugar, baking powder and salt, whisk together with the eggs
- Gradually add in the milk and water, stirring to combine until smooth
- Heat a lightly oiled griddle or frying pan over medium high heat
- Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe
- Tilt the pan with a circular motion so that the batter coats the surface evenly
- Cook the crepe for about 2 minutes, until the bottom is light brown
- Loosen with a spatula, turn and cook the other side
- You stack the finished crepes by putting wax paper between each one and you should keep covered with a dry cloth until ready to eat
Chocolate Hazelnut
- Spread ¼ cup of chocolate hazelnut spread onto each crepe
- Arrange slices of bananas and strawberries down the center of each one.
- Roll up, and place in a warm skillet over medium heat.
- Let them warm up for about 90 seconds.
- Transfer to plates, and serve topped with powder sugar and swivels of chocolate syrup
- Whipped cream may be added
