{"id":13675,"date":"2014-05-05T05:00:54","date_gmt":"2014-05-05T12:00:54","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=13675"},"modified":"2019-10-23T06:40:56","modified_gmt":"2019-10-23T13:40:56","slug":"nutella-strawberry-banana-crepe-with-chocolate-cream-sauce","status":"publish","type":"post","link":"http:\/\/rosemaryandthegoat.com\/?p=13675","title":{"rendered":"Nutella Strawberry Banana Crepe with Chocolate Cream Sauce"},"content":{"rendered":"

Chocolicious!<\/span><\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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 b\u00e9chamel sauce. You get the idea… a crepe is the wrapping to hold all your ingredients. If you look on Pinterest<\/a> alone you will see a gazillion crepe recipes.<\/p>\n

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.<\/p>\n

<\/p>\n

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.<\/p>\n

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

BLAST FROM THE PAST: <\/span><\/strong>Parsley Fingerling Potatoes<\/a> 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.<\/span><\/p>\n

\"DSC_2677\"<\/a><\/p>\n

You should have these ingredients on hand just incase you have a craving for something sweet.<\/p>\n

\"DSC_2670\"<\/a><\/p>\n

Pour about 1\/4 cup batter into crepe pan and rotate the pan until the batter has covered the entire pan.<\/p>\n

\"DSC_2668\"<\/a><\/p>\n

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.<\/p>\n

\"DSC_2661\"<\/a><\/p>\n

Slip a long thin spatula under the edge of crepe and carefully flip over the crepe and cook<\/p>\n

\"DSC_2656_2\"<\/a><\/p>\n

These are my only two crepe sacrifices. My first crepe actually turned out perfect then I had two failures.<\/p>\n

\"DSC_2690\"<\/a><\/p>\n

Spread some Nutella down the center and top with strawberries and bananas. fold both sides into center and turn seam side down.<\/p>\n

\"DSC_2681\"<\/a><\/p>\n

Heat the cream, chocolate chips and vanilla extract over medium low heat and stir until melted.<\/p>\n

\"DSC_2694\"<\/a><\/p>\n

<\/div>
\n\t
\n\t\t
<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Nutella Strawberry Banana Crepe with Chocolate Cream Sauce<\/h2>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t