Crepes for Dessert

Switch up your menu by making breakfast for dessert. Crepes make a sweet or savory meal, and pastry chef Heather Bertinetti shows how to create these paper-thin pancakes with a Nutella and banana filling.

Video Transcript

Hi, I'm Heather Bertinetti, and you're watching Let's talk about breakfast for dessert today. It's one of my favorite things to do. It's kind of fun and it throws a little curve ball in the monotonous cake at the end of the meal. So today, we're going to make some crepes here and it's super simple to make. I do it all in a blender. So here's what we're going to do. We have one cup of milk. We'll pour that in first, one cup of flour with one tablespoon of sugar and one teaspoon of salt. Next we have six whole eggs. We'll put those in there as well and then we have half a cup of melted butter. Just to make sure this doesn't spit up in my face I'm going to use my spatula just to make sure the flour is all kind of wet in there. Now on the lowest setting we're going to blend this up until it's completely liquified. So I stop the blending halfway through just to scrape down the sides to make sure everything gets incorporated evenly. The reason why we use the blender is so that the eggs and the butter get emulsified. The reason why I'm talking about emulsification here is so that the butter doesn't separate. Now, I want to give this a quick strain just in case some lumps got away from me. It's almost like a pancake batter. That's pretty much what a crepe is, it's a super thin pancake. Now if you wanted to make this ahead of time, like a couple of days in advance, it will hold in a refrigerator for about three days. Remember there is eggs in here and they're raw so you want to make sure that you don't keep it in the refrigerator for too long. So, let's make these crepes. I'm going to turn my flame on here, onto high and I'm using a nonstick pan. The reason why we're using a nonstick pan is because we want the crepe to release off easily. The way we're going to make these crepes, they're going to be so paper thin that the nonstick just helps you a lot. So I want to get my pan like screaming hot okay? So, I use my hand and I put it over the pan, just to feel the temperature. If you feel a lot of heat coming off the pan, then you know you're ready. So using a spoon or a ladle, I'm going to ladle just a little bit on there and now that our pan is good and hot I'm going to drop it right in the middle of the pan and you can hear it sizzle. About that much will do and here's the fun part. We want to get it really thin so we're going to swirl the pan around like so completely coating. See how it's setting up right there on the edge and it's starting to cook, that's perfect, put it back on the heat and I'll show you how to flip it. I use my hands but if you need a little help you can grab a small spatula and you can release it around the edge. Now we just want to cook the other side, the other side should take a couple of seconds, 30 at the most. So now with my pan I put it on to a plate. Now that the crepes are done, let's finish these off. I like to finish mine with bananas and a little but if Nutella. I'll show you how to fold them. Get a nice dollop of Nutella onto my spatula here and put it right in the center. I sort of spread it in a circle right in the middle, beautiful. Now I have some bananas here that I cut into slices and we're just going to lay those on top. No need to be fancy because these are going to get folded up anyway. Okay, now when I fold my crepe, I fold in half and I sort of squish it down and then I fold in a quarter like so. Depending on how much banana or Nutella you like, it's completely up to you, up to our second one, we fold it over in half and then we make a triangle quarter, beautiful, a couple of bananas right on top. And that is crepes with Nutella and bananas. I'm Heather Bertinetti. Catch me again on

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