Translation: patience young grasshopper.
It's hard to be patient when you are making crêpes especially when James Brown is playing.
Get up, (get on up)
Get up, (get on up)
Stay on the scene, (get on up),
like a sex machine, (get on up)
Seriously, do even know how hard it is to be chill and wait for the crêpes to cook while The Godfather of Soul is telling you to get on up?! It's hard, I'm exhausted doing the splits and dancin' like a fool. I need my cape 'cause I can't go on.
Take 'em on to the bridge!
There are lot of recipes in Kathleen Flinn's book The Sharper Your Knife, The Less You Cry. Here's one that is seduction on a plate and easy too.
Crêpes à la Banane et au Nutella: (Kathleen Flinn)
*for all you who don't speak french... banana and nutella crepes
3/4 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons sugar
1 cup milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter,melted and cooled slightly
extra butter for coating the pan
Filling per crepe:
1 tablespoon Nutella
1/2 banana, sliced
1/4 teaspoon brown sugar (optional)
Prepare the crêpe batter by sifting the dry ingredients together in a bowl. Make a well in the center. In a separate bowl, stir together the milk and vanilla. Add one third of the milk mixture and the eggs to the well and beat with a whisk, slowly incorporating the flour. Then whisk in the remaining milk mixture and the melted butter. Allow the batter to rest for 30 minutes. The batter should have the consistency of heavy cream.
Heat a crêpe pan or a six-inch non stick skillet (you don't need no stinkin' crêpe pan) over medium heat. Brush with a bit of butter. The butter should melt and bubble but not brown rapidly. Adjust heat if needed. Scoop about 1/4 cup of batter to completely cover the bottom. If batter is too thick or the pan is too hot, the crêpe will have holes or burn. Add milk to batter or adjust heat. The crêpe is ready to flip when the bottom is golden brown, the edges look dry (almost ruffle-y), and the crêpe slides easily when you give the pan a good shake. This may take 30 seconds or three minutes... la patience jeune sauterelle. Go dance or something just don't mess with the crêpe. It gets ugly if you do, just step away from the pan ma'am... or in French, 'juste marcher loin de la casserole, madame.'
Flip the crêpe and quickly dollop the Nutella onto it and gently spread it around. Precision is not important. Add sliced bananas, and sprinkle with brown sugar. Remove from pan, and fold in half like an omelet. Serve on a plate or Parisian street food-style: wrapped in a paper towel or foil.
You can also freeze these. Don't fill but set aside to cool. Stack crêpes with alternating layers of parchment or wax paper. store in a gallon-size plastic bag, or wrap well with plastic wrap, and freeze for up to a month.
*tasting notes: très bon! I filled mine with raspberry jam and drizzled the top with Nutella. Bananas screw with my tummy but the sous chefs loved theirs. The only thing that would have made them better is if Eric Ripert served them to me in bed for breakfast. mmmmmm...