When I was in high school and I wanted to persuade my brother to do anything, I would make promises of banana crepes. (e.g. If you help me clean the house I will make you banana crepes.) The crepes that I made back then were not as healthy as these ones are and they didn’t use as much food storage, but I promise that this version is equally delicious. (I tried them three times in past week just to be sure.) The original version also included a cinnamon butter syrup with sauteed bananas that was tasty, but not as tasty as nutella and bananas and certainly not as easy. (And come on crepes with Nutella are just one of the best things ever.) You can make them for a special breakfast, dessert or whenever the mood strikes you.
Crepes with Nutella
Food Storage Ingredients:
1 cup flour*
1/4 cup powdered sugar
1 tsp vanilla
1/4 tsp salt
3 Tablespoons coconut oil**
1 cup milk
crepe toppings (whipped topping, powdered sugar, bananas, fruit sauce, fresh chopped fruit, etc.)
1. Mix milk, eggs, flour, sugar, vanilla and salt into a thin batter. 2. Make into thin pancakes, (6-8″ across) in a lightly greased pan. 3. Top as desired and roll. Makes 6-8 crepes.*I tried a few variations here. 1/2 wheat & 1/2 white, 1/2 wheat & 1/2 oat, 1/2 oat & 1/2 white. I think that the 1/2 wheat & 1/2 white worked best, although I forgot to take a picture. The variations with 1/2 oat flour tend to be slightly thicker, so they make slightly fewer crepes. Still just as tasty. ** The original recipe calls for butter, but coconut oil is healthier and stores longer. If you’re out of coconut oil, you could substitute the butter back in.
*** I’ve tried this with powdered milk and eggs. So really you could use all food storage ingredients to make your crepes depending on what you topped them with.