Makes 3-4 Servings
For the Crepes
1 cup milk
½ cup all purpose flour
1 extra large egg
Pinch of Salt
1 tspn sugar
3 tablespoons butter, divided
For the Filling
2 Bananas sliced into circles
½ cup sugar
Juice of ½ lemon
2 tb Rum (optional)
Prep time: 10 minutes | Cook time: 15 minutes
Oh my! Serve no more than two crepes per person or a post meal nap may be in order. This is a very quick meal and I have put this under breakfast and dessert section because it can be served either way.
In a food processor with a steel blade process milk, flour, egg, salt and sugar until mixed and transfer to a bowl.
In a 10-inch non-stick skillet heat ½ tb of butter. Using a ladle, spoon in just enough batter to cover the skillet lightly. Roll the skillet around as you are pouring in the batter to spread it evenly.
Cook on one side for one minute, flip over and cook for one more minute or so. Remember that the first browned side will be better looking, so before transferring to a plate flip the crepe one more time, then transfer to plate. This way when you fill and roll, your crepes will be with the nicer side on display.
Repeat with the rest of the batter, stacking the crepes as you go. You should end up with 6 crepes.
In a saucepan, I use a 3-quart, pour ½ cup sugar and just enough water to moisten it, mix and heat over medium high heat until the sugar melts and the mixture becomes golden brown. Do not touch or swirl the caramel until you see the golden color. The sugar will first melt, then bubble, then you will see a golden color on the outsides forming a circle.
Swirl the caramel and add bananas, lemon juice, and rum, if you are using it. Stir and cook for another 2-3 minutes.
Spread Nutella evenly to desired thickness across one crepe. In the center line up 3 of the caramelized banana slices and roll the crepe into a tube. Continue until all crepes are filled and rolled. Serve 1-2 crepes per plate, top with caramelized bananas and powdered sugar.