Read...
These little cakes can be delicate to work with, but when done correctly they have an amazing, chewy texture. Also, feel free to add some seasonings to the mixture, but don't go crazy. Remember, cooking involves a certain level of chemistry. Meaning, the ingredients react to each other in a specific manner to create the perfect dish.
Ingredients
Crepe Batter
- 3/4 Cup All-Purpose Flour
- 1 1/4 Cup Whole Milk (add a little at a time)
Nutella Topping
- 1/4 Cup Nutella
Banana-Strawberry Compote
- 1/4 Cup Strawberries (diced)
- 1/4 Cup Bananas (diced)
- 1 Tablespoon Fresh Lemon Juice
- 1 1/2 Teaspoons Sugar
- 1 Tablespoon Sugar
- 2 Tablespoons Unsalted Butter
- 1/8 Teaspoon Ground Cinnamon
Instructions
Preparing the Crepes
- First, preheat a flat-iron griddle or large saute pan over medium heat. While it heats, make the batter.
- Next, in a large mixing bowl, combine the flour and milk a little at a time. Whisk the ingredients together until the batter is thin and smooth. If needed, add a little more flour or milk to reach an extremely thin pancake batter.
- Last, pour about a 1/4 cup of the mixture on to the hot griddle. If possible gently lift the pan and roll it around, so the crepe spreads out. Let it cook for one to two minutes on the first side, then flip it and let it cook an additional minute. Remove the crepe from the heat and fold it into a triangle.
Nutella Topping
- In a microwave-safe bowl, add the Nutella. Microwave it on high-heat for 20-second intervals until it's smooth and creamy. Stir the sauce in between intervals. Drizzle it over the finished crepes.
Banana Strawberry Compote
- First, dice your bananas and strawberries into bite-sized chunks.
- Next, in small mixing bowl, toss the fruit with the lemon juice and sugar,
- Last, let the compote set for a minute or two, then spoon it over the finished cakes.
- Brown Butter and Sugar Topping
- First, in a small saucepan, over medium-low heat, melt the butter.
- Then, add the sugar and cinnamon and increase the heat to medium.
- Last, stir the mixture as it cooks for three to five minutes. The butter should brown, and the sugar should crystalize creating a crunchy garnish. Sprinkle the topping over the finished crepes.
