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by on May 5th, 2014

Nutella Strawberry Banana Crepe with Chocolate Cream Sauce

Chocolicious!

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Two days ago I became a Gran again to my fifth grandson, Thomas Huntington Russell. That’s five little fellows under 5 1/2. I’m so proud of my daughter and her husband; they did such a great job bringing the little guy into this world.

A few years ago my daughter took me to my first food trailer. A silver stream trailer which sold nothing but crepes and that was my first Nutella and banana crepe.

What is a crepe but a pancake on a diet. I’ve been making crepes for years and still know that I’m going to have to offer up the first few as a sacrifice to the crepe pan. That’s just the way it goes.

I went years, maybe decades after beeing married before attempting to make crepes. I don’t know what I was afraid of. Over the years I have had about 4 different types of crepe pans. My favorite now is a blue steel pan. One of my least favorites was a pan that you dipped the bottom into the crepe mixture and then turned the pan upside down over a ring that is set over the burner. Never quite got the hang of that one.

For a savory crepe you could simply fill a crepe with…..say… spinach, bacon and mushrooms, or a SW take of sausage, onion, peppers, mushrooms, cilantro with some salsa, or a crab mornay. Or how about a proscuitto and fontino with a béchamel sauce. You get the idea… a crepe is the wrapping to hold all your ingredients. If you look on Pinterest alone you will see a gazillion crepe recipes.

For dessert crepes the possibilities are endless. I’ve done a simple one filled with apricot or peach preserves folded twice into a wedge and dusted with powdered sugar and I’ve even seen a cake made with about 50 crepes stacked on on top of the other.

Most recipes I look at call for making the crepe batter with a blender. I didn’t want to drag out then clean my blender so I beat it by hand. After all, what did all those French grandma’s use to beat up their crepes other than their handy whisk.

So, just think of your crepe as a blank canvas that you can fill and decorate however you want.  I say go to it!!!!

BLAST FROM THE PAST: Parsley Fingerling Potatoes is a recipe a posted a couple of years ago. They are thickened after cooking and I thing would make a great side dish with any spring meal.

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You should have these ingredients on hand just incase you have a craving for something sweet.

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Pour about 1/4 cup batter into crepe pan and rotate the pan until the batter has covered the entire pan.

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Cook crepe until you start to see tiny bubbles and when you lift the edges you can see that it has brown some on the bottom.

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Slip a long thin spatula under the edge of crepe and carefully flip over the crepe and cook

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These are my only two crepe sacrifices. My first crepe actually turned out perfect then I had two failures.

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Spread some Nutella down the center and top with strawberries and bananas. fold both sides into center and turn seam side down.

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Heat the cream, chocolate chips and vanilla extract over medium low heat and stir until melted.

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Nutella Strawberry Banana Crepe with Chocolate Cream Sauce

2 c. fresh strawberries
1 c. whipping cream, whipped with 2 Tbsp. powdered sugar, optional garnish
2 bananas, thinly sliced on the diagonal
1/2 c. Nutella spread

Sauce:
1 c. semisweet chocolate chips
3/4 c. heavy cream
1 tsp. vanilla extract

Basic French Crepe

1 c. flour
1 tsp. sugar
1/4 tsp. salt
3 eggs
2  c. milk
2 Tbsp. melted butter, plus extra for oiling pan

For sauce:  In a small saucepan over low heat, melt the chocolate chips with the heavy cream. Stirring constantly, continue to cook until chocolate is melted and sauce is smooth. Stir in vanilla.  Set aside until ready to serve the crepes. Makes about 1 1/4 cups.

For the crepes:

Sift the flour, sugar and salt and set aside.  In a bowl, beat the eggs and milk together with an electric mixer or do in a blender. Beat in flour mixture until smooth then stir in melted butter.

Heat a small crepe pan or skillet over medium high heat. Add some melted butter, heat until it sizzles then pour out the butter into a small dish. Pour in about 1/4 cup of the batter. Tip and rotate the pan around to spread the batter as thin as possible. Cook for a few minutes to brown and then flip over using a spatula and brown a tiny bit on the other side. Put out in single layer until cooled and then you can stack and refrigerate or freeze.

To assemble the crepes, take one crepe and spread with about 1-2 tablespoons of the Nutella down the middle and top with some strawberries and banana slices. Fold over one side and then the other (like an omlette). Put on plate, seam side down.

When ready to serve, drizzle with some of the chocolate sauce and top with additional fruit and whip cream.

Note:  To make the strawberry fan, just make thin slices in the strawberry almost to the stem but do not go all the way through. Using your fingers, spread out the strawberry to make a fan.

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Here are some crepes that I filled half with peach preserves from Nashville trip and the other with some wild cherry preserves I picked up in Wisconsin last summer. I dusted with powdered sugar before serving.

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