Whether indulged as dessert, breakfast, or as a snack, savory, or sweet… a  crêpe, a French paper-thin pancake is a perfect dish anytime…any type.

1 c All-Purpose Flour

1/2 c plus 2 tbls. Water

1/2 cup Milk

3 Large Eggs

2 tbls. unsalted Butter, melted and cooled, plus some for the pan

1/2 tsp. Salt

2 Bananas


Powdered Sugar

Whipped Cream, Optional


1 tsp. Granulated Sugar


In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour.

The batter may be made up to one day in advance. Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe until the under side is browned lightly. Turn the crêpe, brown the other side lightly and transfer to a plate. Crêpes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

To assemble crêpe you will need to prepare fruits. To slice strawberries, slice in half, in half again then thinly slice sideways. Place in a bowl and add granulated sugar, and mix, this is called masquerading. For bananas just slices them, looking just like coins. Set fruits aside. Then thinly spread a layer of Nutella on Crêpe. On a quarter of the crepe, Nutella side up add bananas. Fold in half, and fold in half again. Place on plate, then add a spoonful of strawberries, then scatter on some blueberries. Dallop some whipped cream on top and through a sifter, tap on top, and serve.


Trackback URI | Comments RSS

Leave a Reply