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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.9
  • Total Fat: 8.8 g
  • Cholesterol: 107.5 mg
  • Sodium: 145.1 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.2 g

View full nutritional breakdown of Crêpes with Strawberries, Bananas, and Nutella calories by ingredient
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Crêpes with Strawberries, Bananas, and Nutella

Submitted by: DONKEL004

Introduction

Sweeten weekend brunch with feather-light crêpes that taste like they're straight out of a French café. Fill with ripe fruit and a decadent chocolate hazelnut spread for a morning meal.
REMEMBER TO GIVE TIME FOR CREPES IN THE FRIDGE
Sweeten weekend brunch with feather-light crêpes that taste like they're straight out of a French café. Fill with ripe fruit and a decadent chocolate hazelnut spread for a morning meal.
REMEMBER TO GIVE TIME FOR CREPES IN THE FRIDGE

Number of Servings: 4

Ingredients

    CRÊPES

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


    FILLING

    2 c strawberries, sliced
    1 banana, sliced
    2 tsp sugar
    1/2 tsp vanilla extract
    4 Tbsp chocolate hazelnut
    spread, such as Nutella, warmed

Directions

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


2. PREHEAT the oven to 275°F. Coat a large baking sheet with cooking spray.


3. COAT a nonstick crêpe pan or 8" skillet with cooking spray and heat over medium heat.Pour 3 tablespoons of crêpe 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 crêpes as you work and cover to keep warm.


4. TO MAKE THE FILLING: Combine the strawberries,banana, sugar, and vanilla in a medium bowl.


5. ARRANGE the crêpes 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 jellyroll style. Transfer the crêpes to the baking sheet, seamside up. Bake for 9 to 10 minutes, until the filling is warm.

Number of Servings: 4

Recipe submitted by SparkPeople user DONKEL004.






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