Throughout the Bluth binge, it was not addressed whether the good ol’ frozen banana stand was still in business. I hope it was, because, really, there’s always money in the banana stand.
What if weren’t open anymore, though? Do you think that the good people of Newport Beach would ever get tired of munching on chocolate-covered bananas and meeting at the big yellow joint? I would hope not, but it’s a possibility. In light of this potential and hypothetical eventuality, I’d like to suggest an alternative: chocolate and banana crepes.
I’m all about crepes just about all the time, and today is no exception. The banana crepes themselves are easy enough to make: add a banana to the crepe batter (along with a splash of bourbon, if you’re feelin’ wild) and ta da! Banana crepes! A little bit of chocolate goes a long way when it comes to breakfast, so we’ll lighten things up a bit on the chocolate front. Behold: whipped Nutella. Yes, please. First, we’ll whip up some cream cheese with a bit of sugar added. Then we’ll mix in the Nutella. It’ll be great. To finish things off, I suggest adding nuts, because what’s a Bluth banana without nuts? C’mon! It’s gonna be great!
Banana Crepes with Whipped Nutella
banana crepes adapted from Smitten Kitchen
makes about a dozen crepes
Banana Crepes Ingredients
4 Tbs. unsalted butter, melted and slightly cooled
1 large ripe banana
1 cup milk
3/4 cup all-purpose flour
4 large eggs
1 1/2 tsp. vanilla extract
2 tsp. bourbon (optional)
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbs. light brown sugar
8 oz. cream cheese, at room temperature
1-13 oz. jar Nutella
2 Tbs. granulated sugar
fresh berries (strawberries are most excellent)
To Make the Crepe Batter:
In a blender, combine the banana, eggs, and milk. Blend until smooth. Add the brown sugar, salt, cinnamon, nutmeg, vanilla, and bourbon (if using), then blend. Add the melted butter and 1/4 cup of the flour, and blend until smooth. Continue adding the flour 1/4 cup at a time, blending between additions, until all of the flour has been incorporated. Cover the crepe batter, and allow it to sit in the refrigerator for at least an hour and up to overnight before using.
To Cook the Crepes:
Grease a medium saucepan over medium heat with either a tablespoon of butter or a light spray of canola oil. Pour about 1/4 cup of crepe batter into the pan, then swirl the pan around to evenly spread the batter over the pan. Allow the crepe to cook for about a minutes, until the surface of the crepe appears dry. Using a narrow spatula, loosen the edge of the crepe, then flip it over. Allow the crepe to cook for about 30 more seconds before removing it from the pan. Repeat this process until all of the crepe batter has been used up.
To Make the Whipped Nutella:
In a medium mixing bowl, combine the cream cheese and granulated sugar. Using an electric mixer, whip the cream cheese until light and fluffy (about 3-4 minutes). Gradually, about 1/4 cup at a time, add in the Nutella, continuing to whip until well-incorporated. Continue to add the Nutella until the entire jar has been incorporated. Cover and chill until ready to use.
Note: I suggest setting the whipped Nutella out about 30 minutes before you intend to use it. It firms up a lot in the refrigerator and can be difficult to spread on the crepes.
To Assemble the Crepes:
On one side of a crepe, spread 2 Tbs-1/4 cup of the whipped Nutella. Sprinkle about 2 Tbs. of chopped nuts and any additional toppings you may desire on top of the whipped Nutella. Roll the crepe up and serve. Enjoy!