Nutella was created by an Italian pastry maker in the 1940s. At the time, chocolate was rationed like many other foods during World War II. Hazelnuts, which were in abundant supply in the area, were ground and added to the chocolate to extend the supply. Nutella was born.
So what are you going to make?
I decided to make Nutella and banana crepes. It brings me back to wandering the streets in Paris. There seems to be a crepe stand on every corner and near most tourist spots. Crepes makes a great snack to quench hunger pangs. Sweet or savory is all good.
The crepe recipe below is adapted from allrecipes.com
 |
| All the ingredeints |
 |
| A not so perfect crepe but tastes great anyway |
 |
| That looks better |
 |
| Nutella and bananas filling the crepe |
 |
| Breakfast is ready |
INGREDIENTS:
|
1 cup all-purpose flour 2 eggs 1/2 cup milk |
1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted |
DIRECTIONS:
| 1. | In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. |
| 2. | Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. |
| 3. | Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. |