Whole wheat Crepês with Banana, Strawberry & Nutella filling

Recipe by Cook's Hideout

BM# 44: A-Z Cooking Series -- Around the World in 30 days Country: F for France Dish: Whole wheat Crepês with Banana, Strawberry & Nutella filling Today we are going to France, Western European country that is definitely on my bucket list. One of my ex-colleague was from France and she has quite a few stories to tell about her country. Also I almost forgot to mention that I learnt French for about 5 years in school, but the most I can speak or understand is 'Bonjour'. What I learnt from my French friend is that French people love their...

Ingredients

• 1 cup Wholewheat Pastry Flour
• 2 eggs (Large)
• ¾ cup milk
• ¼ cup water
• ¼ tsp salt
• 1 banana (- medium, sliced)
• 1 cup Strawberry (- sliced)
• Nutella (- as needed)

Method

1. Make the Crepê Batter: Combine all the ingredients for the crepês in a blender. Blend until smooth batter forms and has the consistency of heavy cream. Cover the blender and refrigerate for at least 1 hour. This can be done the night before and the batter will be chilled and ready to make crepês in the morning. Make sure to mix the batter well to combine everything that has settled down at the bottom.
2. To make Crepês: Heat a nonstick 6~8" pan on medium flame. Spray with cooking spray and pour about ½cup of batter into a thin layer, immediately swirl the pan around to spread the batter evenly in the pan. Cook for about 1 minute and when you see that the edges are starting to dry out and move away from the pan, flip over and cook for another 30~60 seconds on the second side. Keep the crepês warm and repeat with the remaining batter.
3. To Assemble: Liberally spread Nutella (or other spread of choice -- cookie butter anyone????) all over the crepê and top it with banana and strawberry (or other fruits of choice). Fold the crepê over the filling and top that with some whipped cream and a drizzle of chocolate. Now that is when I say oooo la la!! Enjoy!!

View the recipe instructions at Cook's Hideout