I’m of the belief that if you have Nutella and bananas in the house, the only logical conclusion is you make dessert crepes. They are the perfect combination and surprisingly easy to make! Plus they are the perfect vehicle for nutella.
Nutella always makes me think of Paris – my first summer there we ate A LOT of nutella crepes from street vendors. It was my first introduction to this chocolatey hazelnut magic (or some would say crack)! There’s nothing better than just eating it off your fingers… and its usually then you realize you might have a nutella problem!
I don’t even usually keep Nutella in my house for good reason but I recently found myself with a jar of it and I forgot how amazing it is…. Nutella has got to be my downfall…
And so one wintery snowy night, when I just needed a little comfort, the only thing I wanted to make were crepes! I don’t have a standard go to crepe recipe and so in deciding which to use, it only seemed fitting to go with the queen of French cooking (in my opinion) Julia Child.
I have a particular fondness for Julia Child – I wrote my senior undergraduate thesis on the evolution of television cooking shows and as to be expected, Julia and her innovative program, the French Chef, played an integral part of that history. You really can’t get better than Julia, who didn’t let French cuisine intimate her and was unabashedly herself through thick and thin. *Plus, Meryl Streep as Julia Child is my favorite!
Watching old school Julia Child videos on Youtube is pretty great! Here she is making crepes! I love how she slowly reads the recipe at the end of the episode so viewers at home could write it down to recreate. Also… I love how she keeps commenting on colors on a program that was black and white! Get yourself together Julia!
And so it only felt fitting to use her recipe. (I wonder how Julia would feel about nutella??)
For anyone who hasn’t made crepes from scratch, I highly recommend adding it your repertoire. I find them easier to make than pancakes and the possibilities are endless… eat them with nutella, sugar, lemon, or even plain. And soon, I’m looking forward to making a twenty layer crepe cake and even crepes suzette (the popular French dessert Julia details in the above video).
But for the time being, nutella and banana crepes are my jam!
- 1 cup flour
- ⅔ cup cold milk
- ⅔ cup cold water
- 3 large eggs
- ¼ teaspoon salt
- 3 tablespoons melted butter, plus more for brushing on pan
- Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.
- Heat a non-stick frying pan over medium heat. Brush with melted butter.
- Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.