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  • Kelly J. Kavetski

    sweet sweet breakfast!

  • Unique Hirthe

    breakfast breakfast #health guide #better health naturally #better health solutions #health food

  • Kimberley Esguerra

    breakfast breakfast breakfast #nutella #breakfast

  • Alli Dawes

    banana nutella breakfast crepe.

  • Emily Roberts

    nutella and banana crepes... yummy for breakfast! (or dessert)

  • Shannon Tompkins

    Banana and Nutella Crepes Yield: 8 crepes Recipe source: The Sharper Your Knife, The Less You Cry For the crepe batter ¾ cup / 80g all-purpose flour Pinch of salt 2 tbsp sugar 1 cup / 250 ml milk 1 tsp vanilla extract 2 eggs 3 tbsp butter, melted Filling for the crepe: Thinly sliced bananas Nutella (the proportion of this can never be defined – dollop them on the crepes to your hearts content. Whisk together the dry ingredients in a bowl, making a well in the centre. In a Pyrex jug or another bowl, mix together the milk and the vanilla. Add a third of the milk mixture and the eggs to the well, slowly incorporating in the flour. Whisk in the remaining milk and melted butter. Allow it to rest for 30 minutes. Heat a non-stick pan on a low-medium heat and dab or brush it with a little butter. (However, if yours is a newer non-stick it will be fine so you don’t worry about it sticking to it too much.) Scoop about ¼ of the batter and pour it on the heated pan, making sure it is not too hot. Tilt the pan to evenly cover with the batter. The crepe is ready to flip once the edges are slightly browned. Stack them up. Now with each crepe, spread some Nutella on it and line with slice bananas. Have it the no-fuss way by rolling it up or simply fold it over like an omlette and serve. YUM!

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