Classic French Crêpes with Nutella and Banana

Ingredients

• 1 whole banana (for filling)
• 500 ml milk (½ liter)
• 4 whole eggs
• 50 g butter (melted and cooled down)
• to serve vanilla ice cream (for serving)
• 250 g flour
• 2 tbsp sugar
• 1 pinch salt (literally a pinch, don't go Gordon Ramsay)
• to taste Nutella or chocolate spread (for filling)
• for dusting cocoa powder (for garnish)

Method

1. 1

   Sift the flour into a mixing bowl using a fine mesh strainer. Add salt and sugar to join the party.

2. 2

   Make a little crater in the middle of the flour (yes, like a volcano). Crack the eggs into the center.

3. 3

   Start whisking slowly from the center. When it turns into cement, gradually add the milk little by little while whisking continuously.

4. 4

   Keep whisking until the batter is smooth (like smooth pickup lines). Melt the butter in a microwave in a separate mug.

5. 5

   Add the melted butter (cooled down, don't pour lava in your batter) and stir like you mean it.

6. 6

   Pass the batter through a fine strainer to remove any lumps for the smoothest result.

7. 7

   Heat a non-stick pan until it's hot (add tiny bit of oil if your pan isn't non-stick – we're not here for disasters).

8. 8

   Pour a ladle of batter and swirl the pan like you're auditioning for Cirque du Soleil to cover the surface evenly.

9. 9

   Cook until the bottom is golden-ish and bubbling, then flip with the confidence of someone who just had his first pair of Birkenstocks.

10. 10

    Cook for one more minute until golden. Spread Nutella on the warm crêpe.

11. 11

    Slice banana into rounds and place on the chocolate-covered crêpe.

12. 12

    Roll or fold the crêpe like you just ironed a shirt. Serve on a plate with vanilla ice cream and dust with cocoa powder.