Nutella and Banana Crepes

Dessert

Nutella and Banana Crepes

Start to finish: 20 minutes

1 cup all-purpose flour

1 tablespoon sugar

1 1/2 cups skim milk

2 large eggs

1 tablespoon butter

2 teaspoons Nutella per crepe and thin banana slices

Strawberries and whipped cream, optional for serving

In a mixing bowl, combine the flour, sugar, milk and eggs; mix well.

In an 8-inch nonstick skillet, melt about 1 teaspoon butter over medium heat. Stir the batter; pour about 2 tablespoons into the center of the skillet. Lift and tilt the pan to evenly coat the bottom with the batter. Cook until the top appears dry; turn and cook 15 to 20 seconds longer, until the crepe is just slightly firm. Remove to a wire rack.

Repeat with the remaining batter, adding the butter to the skillet as needed. When cool, stack the crepes with waxed paper in between. (Plain-cooked crepes can be stacked between sheets of waxed paper and refrigerated for two days or frozen for one month.)

When all the crepes are made, spread 2 teaspoons Nutella, or more to taste, on the crepe, top with banana slices to taste, fold the crepe in half and then fold in half again, forming a triangle. Remove to a serving plate, and repeat with the remaining crepes as needed. The crepes also can be served with whipped cream and sliced strawberries, to taste, if desired. Makes 18 crepes

Per crepe (filled with Nutella and bananas): 149 calories (39 from fat), 5 g fat (2 g saturated), 23 mg cholesterol, 3.5 g protein, 23 g carbohydrates, 1.5 g fiber, 29 mg sodium