Crepes with Bananas and Nutella

Name: Crepes with Bananas and Nutella
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 1/2 teaspoon, vegetable oil; 1 cup (5 ounces; 142 grams), unbleached all-purpose flour; 1 teaspoon, sugar; 1/4 teaspoon, table salt; 1 1/2 cups, whole milk; 3 large, eggs; 2 tablespoons, unsalted butter, melted and cooled; 16 teaspoons, Nutella spread; 4 , bananas, cut into eight to ten 1/4-inch-thick slices

16 comments

Appears in Cook's Illustrated May/June 2011

Desserts or Baked Goods

These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?

SERVES4

TIME50 minutes

has video

WHY THIS RECIPE WORKS

We determined that the success of our crêpe recipe relied on some crucial crêpe-cooking tricks. Heating the pan properly was essential to our recipe. If too hot, the batter set up before it evenly coated the surface. If too cool, the crêpe ...

This is a members' feature.