Crepe batter is very easy to prepare.Our recipe is from the 25th Anniversary edition of the Five Roses Flour Cookbook.
Thin French Pancakes
1 cup all purpose flour
1/4 cup sugar
3 eggs, beaten
1 1/2 cup milk (we used almond milk)
1 tbsp melted butter
Combine flour, sugar and salt, in a small bowl, combine eggs, milk and melted butter. Pour all at once in dry ingredients Beat until mixture is smooth. Cover and let stand about 2 hours. Brush frying pan with melted butter and heat. Pour a small amount of batter in pan and turn pan quickly so that batter covers bottom of pan completely. Cook until undersurface is golden brown, about 1 minutes. Turn and brown other side, about 1 minute. Serve immediately. I used a 1/4 cup batter per crepe.
Note: if required, these pancakes may be prepared ahead of time Pile cooled pancakes, separating pancakes with sheets of wax paper. Wrap in aluminum foil and place in refrigerator or freezer. Before using, thaw pancakes without unwarpping.
Spread with nutella
Top with thin banana slices
Fold in quarters and top with a good dollop of whipped cream. Three is a bit much for one serving, two would have been quite sufficient. Though being a good mother, I ate all three.
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