Sweet Crepes with Bananas & Nutella

National Pancake Day is just around the corner.  As in tomorrow.  And since I care deeply about how you celebrate this sacred occasion(*), I’m here to encourage you to think outside the Bisquick box and get in touch with your fancy side.  Tonight, after the homework has been accomplished, the tears have been dried (kidding, there’s no crying in homework!), and your kiddos are off entertaining themselves with the good old xBox360, take a few quick minutes to blend up a batch of crepe batter.It could not be any more simple, I promise.  I’m pretty sure the batter took me all of five minutes to pull together and stash in the fridge.  Tomorrow morning, have your kids fill their crepes with whatever their hearts desire – we like Nutella and bananas best, but strawberries, vanilla yogurt, and whipped cream are also fabulous!.

Happy Pancake Day!

BASIC SWEET CREPES
YIELDS:  About 12
SOURCE:  The Joy of Cooking, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker.  Copyright 1997.  p. 804-805.

1/2 c. all purpose flour
1/2 c. milk
1/4 c. lukewarm water
2 large eggs
2 T. unsalted butter, melted; plus additional butter for the pan
1 1/2 T. sugar
pinch salt

Your choice of fillings – bananas and Nutella come to mind and both are on sale

Combine all of the ingredients in a blender and process until smooth.  Put the lid on the blender container and store in the fridge overnight (or let stand at room temperature for 30 minutes).

Place a small nonstick skillet (or crepe pan) over medium heat.  Coat the pan with a little unsalted butter.  Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms and even, very thin layer.  Cook until the top is set and the underside is golden.  Turn the crepe over using a spatula (actually, fingers work best here) and cook until the second side is lightly browned.  Remove the crepe to a piece of wax paper.  Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.  Stack the finished crepes between sheets of wax paper.  Use immediately or let cool, then wrap tightly and freeze for up to one month.

(*) Actually, it is – if you don’t already know, National Pancake Day is Shrove Tuesday, the day prior to Ash Wednesday.  I’m not trying to be a know-it-all.  Just sharing information.

Featured, Fresh, Frugal, Fabulous | March 7th, 2011