Crepes with Strawberries, Bananas and Nutella

Love, love love crepes! My family grew up eating Swedish pancakes, which is very similar to this recipe. These crepes are a bit bigger, crunchier and not as sweet. Granted once you add the toppings, they are about the same.

What I really wanted to do was to get really good at flipping the crepes through the air, back into the pan. Sadly, my flipping stayed at the level of two spatulas pinching one side of the crepe, trying not to rip it while it flops over to the other side in the pan. What can I say, my crepes weren't super pretty at the beginning.

We all loved the recipe and will definitely make it again. They are surprisingly filling, so don't be fooled by only preparing two crepes per person.

Crepes

• 1/2 cup all-purpose flour
• 1 Tbsp sugar
• 1/8 tsp ground cinnamon
• 1/8 tsp salt
• 2 large eggs
• 1 cup fat free milk

Filling

• 2 cups strawberries sliced
• 1 banana sliced
• 2 tsp sugar
• 1/2 tsp vanilla extract
• 4 Tbsp chocolate hazelnut spread, warmed

Combine the flour, sugar, cinnamon, and salt in a bowl. Whisk together the eggs and milk in a separate bowl. Whisk egg mixture into flour mixture until well combined. Cover and let rest in refrigerator for at least 1 hour or overnight. 

Preheat oven to 275 degrees. Coat a large baking sheet with cooking spray. Coat a nonstick crepe pan, or 8 inch skillet with cooking spray and heat over medium heat. Pour 3 tablespoons of crepe batter into the pan, tipping to coat the bottom evenly. Cook for 1 to 1 1/2 minutes per side, until lightly browned. Repeat 7 more times with the remaining batter. Stack the crepes as you work and cover to keep warm. 

Combine the strawberries, banana, sugar and vanilla in a medium bowl for the filling. Arrange the crepes on a work surface. Spread each with 1 1/2 teaspoons chocolate-hazelnut spread in a straight line across the center. Top the spread with 6 tablespoons of the strawberry mixture, then roll up jelly-roll style. Transfer the crepes to the baking sheet, seam-side up. Bake for 9 to 10 minutes, until the filling is warm.

NOTES: I forgot to buy more flour at the store, but had a lot of whole wheat flour in stock from my chocolate hazelnut biscotti. I wasn't sure if all-purpose and whole wheat flour were interchangeable so I asked the omniscient Google. Apparently whole wheat flour can be a little thicker than all-purpose flour. It's recommended to only use about 3/4 the amount of whole wheat flour you would use for all-purpose flour. So that's what I did and it worked just fine.

Also, I don't have a crepe pan (I usually use a griddle for Swedish pancakes), so I used our 10 inch skillet with a quarter cup crepe batter. When I used a little less, it seemed like the crepes were getting spread a little too thin and tore often. 

Serves: 4

Prep time: 25 minutes plus 1 hour resting

Total Time: 1 hour, 55 minutes

Recipe from 400 Calorie Fix Cookbook by Liz Vaccariello