I am very serious about breakfast. There are few circumstances, if any, that result in my not having it. My husband has been on a bit of a Nutella kick lately so after watching Vancouver Food Tour’s Melody Fury devour a banana Nutella crepe in Paris I decided to try making my own.

Crepes were a breakfast mainstay for both my husband and I as children. My Welsh mother called them Welsh pancakes and his French-Canadian mother called them French crepes, but they were basically the same delicious, chewy, thin pancake. I like to assemble this crepe in the still-hot frying pan so that the banana gets warm and the Nutella gets soft and gooey. This is a great Monday morning breakfast. It says, “Hey Monday, you’re not so bad!”

Ingredients

Makes 6 crepes

2 cups milk
3 eggs
1 cup all-purpose flour
pinch salt
2 tsp vegetable oil
2 tsp butter
2 bananas, thinly sliced
6 tbsp Nutella

Instructions

Heat medium frying pan over medium heat.
In large bowl, beat eggs and milk.
In separate bowl, combine flour and salt.
Pour egg mixture over flour mixture and whisk together.
Swirl 1/3 tsp oil and 1/3 tsp butter in pan for each crepe.
Use 1/6 of batter for each crepe, about a 1/2 cup.
Gently shake pan to evenly distribute batter.
Cook until edges begin to separate from pan and bottom is slightly browned, about 2 minutes.
Flip over and cook for 1 more minute, or until other side is slightly browned.
Keep finished crepes warm while you make the whole batch by placing on a hot, covered plate or in a warm oven.
To assemble crepes, smear centre with 1/6 of Nutella, top with 1/6 of banana, and fold into a neat little packet.