Crepes with Nutella®, Bananas and Whipped Mascarpone
Inspired by viral TikTok videos that featured different versions of the “tortilla hack”—placing different toppings on each quadrant of a flour tortilla before folding it into a compact package—Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch magazine, whipped up the recipe for these sweet treats perfect for an indulgent brunch or a fun dessert. After whisking the batter together, be sure to let it rest in the refrigerator for at least 2 hours or up to overnight. This gives the dry ingredients time to absorb the liquid so your batter will be thicker and have fewer air bubbles, which results in lighter, more delicate crepes.
Ingredients:
- Heaping 3/4 cup (3 1/4 oz./100 g) all-purpose flour
- 2 Tbs. granulated sugar
- 1/2 tsp. kosher salt
- 1 cup (8 fl. oz./240 g) milk, at room temperature
- 4 eggs, at room temperature
- 5 Tbs. (2 1/4 oz./70 g) unsalted butter, melted
- 1 cup (7 oz./225 g) cold mascarpone cheese
- 1/2 cup (2 oz./60 g) confectioners’ sugar, plus more for dusting
- 3/4 cup plus 1 Tbs. plus 1 tsp. (6 3/4 oz./215 g) Nutella®
- 2 bananas, thinly sliced
Directions:
In a large bowl, whisk together the flour, granulated sugar and salt. Set aside.
In a medium bowl, whisk together the milk, eggs and 1 Tbs. of the melted butter until combined. Add half of the milk mixture to the flour mixture and whisk until well combined, then whisk in the remaining milk mixture until well combined. Cover and refrigerate for at least 2 hours or up to overnight.
Heat a 12-inch (30-cm) crepe pan or nonstick fry pan over medium heat. Brush enough of the remaining 4 Tbs. (2 oz./56 g) melted butter on the pan to coat.
Whisk the batter well. Spoon a heaping 1/3 cup (3 fl. oz./80 ml) batter into the center of the pan and quickly swirl to coat the entire surface of the pan bottom. Cook until the top of the crepe begins to appear dry, 45 seconds to 1 minute. Using an offset spatula, gently turn the crepe over and cook until done, 15 to 30 seconds. Transfer to a wire rack and let cool. Repeat with the remaining melted butter and remaining batter, whisking the batter before making each crepe.
In the bowl of an electric mixer fitter with the whisk attachment, beat together the mascarpone and confectioners’ sugar on medium speed until smooth. Increase the speed to high and beat until soft peaks form, 3 to 4 minutes. Use the whipped mascarpone immediately.
Place 1 crepe on a work surface. Using a small paring knife, make a cut from the top outer edge of the crepe toward the center, making sure not to cut through to the center. Make 3 more cuts, 1 each from the bottom, left and right outer edge of the crepe, toward the center, again not cutting through to the center. In the top left section of the crepe, gently spread 4 tsp. Nutella®. In the top right section, add the desired number of banana slices. In the bottom right section, gently spread 4 tsp. Nutella®. In the bottom left section, gently spread 4 tsp. whipped mascarpone. Fold the top left section over the top right, then fold the top right over the bottom right. Fold the bottom right over the bottom left to form a triangle. Repeat with the remaining crepes, Nutella®, bananas and whipped mascarpone.
Transfer the crepes to plates, dust with confectioners’ sugar and serve immediately. Makes about 5 crepes.
Recipe courtesy of Brian Hart Hoffman, Editor-in-Chief of Bake from Scratch
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