Crępes with Strawberries, Bananas, and Nutella
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 Crępes with Strawberries, Bananas, and Nutella calories by ingredient
Introduction
Sweeten weekend brunch with feather-light crępes 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 crępes 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
-
CRĘPES
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 CRĘPES: 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 crępe pan or 8" skillet with cooking spray and heat over medium heat.Pour 3 tablespoons of crępe 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 crępes 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 crępes 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 crępes 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.
2. PREHEAT the oven to 275°F. Coat a large baking sheet with cooking spray.
3. COAT a nonstick crępe pan or 8" skillet with cooking spray and heat over medium heat.Pour 3 tablespoons of crępe 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 crępes 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 crępes 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 crępes 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.