Hungry yet? I don't see how you couldn't be.
I've been meaning to post about crepes for a while. I don't make them very often, but they are waaay up there in my favorite breakfast foods (or maybe I should say dessert foods?). Delicious!
One of my favorite places to snack in Burlington is at The Skinny Pancake. Their Cheesy Pesto crepe is crazy, all hot and melty cheddar and mozzarella cheese and homemade pesto. Their Hot Apple Crispy is dreamy, so comforting with warmed cinnamon apples and a healthy dollop of whipped cream. But it was their Heart Breaker that sent me over the edge. Filled with Nutella, strawberries, and bananas, I'd been avoiding it for months because it sounded TOO GOOD. I knew once I had it, I would want it again and again and again.
Well, last weekend I caved. I ordered it. It was delightful, as I knew it would be. And so, when I decided to make crepes this afternoon, and I just happened to have on hand perfectly ripe bananas and strawberries... well, I knew that's what I would try to recreate.
However, my crepe-making skills leave a lot to be desired. Maybe it's my itty bitty nonstick pan-- too small to work with?-- but almost every crepe I made today was a little bit torn. Luckily, I'm not too picky about how my food looks. Plus, once you smother the crepe in fruit and chocolate, you can't even tell I goofed... hopefully. Right?
So go to and make. Make and enjoy. Get your heart broken by this Heart Breaker. Here's one time you won't regret it.
Crepe recipe: adapted from Alton Brown
3/4 cup milk
1/2 cup water
1 cup flour
2 tablespoons butter, melted
1 tablespoon sugar
1 teaspoon vanilla
Mix together all the ingredients and let chill in the fridge for about an hour.
Coat a nonstick pan in butter and warm it to medium heat. Pour in a small amount of batter and swirl to cover the entire pan. Cook about 30 seconds to 1 minute, then flip and cook about 30 seconds more.
Chocolate sauce filling:
I improvised measurements with these ingredients. I started by melting about 1 tablespoon butter over low heat, and then added in around 3 tablespoons baking cocoa. Then I poured in a dash of milk here and there to get a nice thick, creamy consistency.
To fill the crepes:
Lay the cooked crepe flat on a plate. Fill with a scattering of sliced strawberries and bananas, then cover with a thin layer of the chocolate sauce. Roll the crepe up, and garnish with extra chocolate and fruit. EAT!