As most of your favorite foods do, these crepes have a story behind them. It’s pretty easy to see why I love this particular dish—I mean, everyone knows that strawberries, bananas and Nutella are the three perfect, godly flavor combinations. And when you pair that creamy, hazelnut cocoa with warm, fresh-off-the-pan crepes and a bit of cream cheese icing drizzled over the top, it’s practically heaven.
It’s a simple yet wonderfully delectable breakfast (or dinner), but there’s more to it for me than just it’s delicious minimalism. I kind of hold these crepes dear to my heart because they evoke the memories of a tradition my mom and I started together.
Back when I was a teenager still living under the roof of mom and pop, every Wednesday night was “Crepe Night.” My dad taught business courses at a local college on Wednesday evenings, and he’s not really the breakfast-for-dinner type. My mom and I saw that as a glorious opportunity to make whatever we wanted, and our mutual love for crepes seemed to stick. It became this very special time for both of us. We knew that no matter what was going on that week or how little we may have gotten to really sit and talk, every Wednesday we would prepare and cook our breakfast-dinner together, sit down just the two of us, and hang out.
Those were wonderful memories and we still try to bring the tradition back to life sometimes when we see each other for dinner (side note: If you’re within driving distance of your parents/kids or anyone you love and haven’t seen in a while, go share a meal with them!).
So recently I went to the parental units’ home and we cooked up some crepes (Dad wanted in on it this time so it became a wonderful little family dinner affair). We also thought it’d be fun to make some homemade jam to go with it as well, but since it was last minute and we did not quite have all the tools to make true jam, we simplified it and made more of a strawberry sauce with agave syrup and chia seeds for good measure. I am planning to try my hand at canning fruits and making jam, so be expecting an entire post about that sometime in the future.
I think this is something we’ll do forever, no matter how much time in between. It’s kind of our thing, and I really cherish that with her. My mom is a beautiful person to be around.
Banana Nutella Crêpes
1 cup all-purpose flour
1 cup milk
4 large eggs
1 tbs sugar
In a medium-large mixing bowl, combine the milk, eggs and sugar and beat well. Then, simply add the flour and beat with a whisk until all clumps are gone.
After that, heat a large, shallow frying pan over medium heat with coconut oil or a nonstick spray. Before you add the batter, take the pan off of the heat. Crepes are meant to be thin, so add only about a 1/2 cup of batter to the pan and make sure the mixture distributes across the entire surface so you get an even crepe. If you need to add a bit more, go for it. Taking it off the heat for a moment allows the batter to spread out across the pan rather than start cooking right away in one spot. We don’t want clumpy crepes!
If you have a tool that allows you to distribute the batter evenly over the pan, then by all means use that. Then, just watch for one side to barely begin to get a golden hue to it. Crepes should be a little on the softer, more malleable side, so don’t let them get too crisp.
Once it looks thoroughly cooked, set it onto a plate and adorn it with all of the scrumptious fillings you can imagine. We, of course, love thinly sliced bananas, a generous amount of Nutella and a bit of whipped cream. We also put a bit of our “strawberry jam” in them along with fresh berries and it. was. wonderful.
Other Topping Suggestions: Toasted pecans or walnuts (crushed), cream cheese icing, caramel sauce, dark chocolate, blueberry coulis… Ahh the list could go on and on. And we’re just talking sweet crepe ideas–imagine how the world will open up when we explore savory options. ❤ 😍