I'm not ashamed to admit that Nutella is my best friend. Nutella listens to you when you're down. Nutella will always be there for you when you've had a rough day. And, most importantly, Nutella never judges you for how much Nutella you eat.
My favorite way to eat Nutella? On a homemade crepe with bananas.
The key to any long-lasting recipe is versatility. Can this dish be prepared for breakfast, lunch, or dinner? Can it be a dessert, side dish, or main dish? Can it be seasoned to highlight different flavors? If you answered yes to all of these questions, you've got yourself a versatile dish.
For me, this dish is the basic crepe. Inherited from my grandmother, this recipe has two parts. The first set of ingredients creates a savory crepe that can be filled with bacon, eggs, chicken and veggies. The second set of ingredients, when added to the first, makes a sweet crepe for jams, fruits, chocolate chips, marshmallow fluff, and whatever else you can think of.
This two-part recipe includes:
Savory Sweet
2 cups milk Add 2 Tablespoons sugar
2 cups milk Add 2 Tablespoons sugar
2 eggs 2
Tablespoons melted butter
1 ½ cups flour 1
teaspoon vanilla
½ teaspoon baking powder
½ teaspoon salt
Like I said, if you're making meat-filled or veggie crepes, go with the recipe on the left. If you're making a sweet crepe, make the recipe on the left and add the ingredients from the right column.
Mix everything up in a bowl, slap a generous dollop of butter into a pan, and fry your batter into super-thin pancakes. Make sure they're golden brown on the bottom, then use a wide spatula to give them a quick flip and brown the other side. Repeat until you're out of batter.
Once they're cooked, fill them up with whatever you see fit!
Like I said, I went with my comfort foods - Nutella and banana.
Like I said, I went with my comfort foods - Nutella and banana.
Cover your extra crepes with plastic wrap and save them for another dish! Like I said, crepes are incredibly versatile.
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