"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana-Chocolate Crepes Recipe

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This recipe for Banana-Chocolate Crepes, by , is from Keep On Smiling, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Thierry Morin
Added: Sunday, February 5, 2006


2 eggs
1/4 cup milk
1/2 cup all purpose flour
10 tablsppoons unsalted butter, divided
Pinch of Salt
1 jar Chocolate Nutella
4 large bananas
cool whip

Combine eggs, milk, flour, 2 tablespoons melted butter and salt;
blend until smooth. Pour into glass measuring cup and cover
with plastic wrap. Set aside for 2 hours.

Pour 2 tablespoons batter into pan, and tilt pan so batter evenly
covers entire surface in a thin layer. Cook over medium heat
until underside is golden. With Spatula carefully turn crepe
over and continue cooking until lightly browned. Reome to
sheet of wax paper. Repeat process. Place wax paper
between each crepe.

To Assemble Crepe:
Spoon about 2 tablespoons of Chocolate Nutella down center
of each crepe. Top with sliced bananas, and fold in both sides.
To Serve: drizzle Nutella and add 2 tablespoons of cool whip.

Personal Notes:
Personal Notes:
Isabelle's father is French and makes french crepes with she
and her brother, Jack.




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