Cinnamon Nutella Sweet Crepes 

Ingredients: 

1 tbsp cinnamon 

1 cup milk 

1 tbsp sugar 

½ cup all–purpose flour 

½ tsp of salt  

1 cup Nutella (or other chocolate spread) 

2 bananas 

butter or non-stick agent  

whipped cream (optional) 

Instructions: 

Step 1) Put your Nutella, bananas, and whipped cream to the side. We won’t need the toppings until the end.   

Step 2) Mix the remainder of the ingredients in a blender until there are NO LUMPS! 

Step 3) Heat your pan to a medium, or low heat and melt butter, or spray PAM onto your pan. This will prevent the crepes from sticking to the pan. After the butter melts, pour about ½ a cup (depending on how big you want your crepes) of the crepe batter onto the pan. Pick up your pan and rock it in a circle formation, so the crepe is thin, and covers the whole base of the pan.  

Step 4) When the crepe starts to bubble, flip that pretty crepe of yours to the other side to let it cook.  On the side that is a golden brown spread a little amount of Nutella to allow some of it to melt. 

Step 5) Cut your bananas into little circular slices and lay about 3-5 slices on one side of your crepe that is still on the warm pan. Transfer the crepe to a plate or clean cutting-board to finish assembly.  

Step 6) You are almost done! Cut halfway up the crepe lengthwise and fold one side of the crepe upwards to create a little triangle. To keep the little triangle, fold counterclockwise. Add whipped cream, cinnamon, and your left-over banana slices to the top if desired.  

Step 7) Sit down and enjoy your delicious cinnamon Nutella banana crepes! 

 Eggs Benedict Crepes with Homemade Hollandaise Sauce 

Ingredients: 

Eggs Benedict and Hollandaise Sauce:  

5-6 eggs (3 egg yolks)  

½ cup melted butter (1 stick) 

Paprika, salt and pepper to taste 

1 lemon (or bottled juice substitute) 

Bacon (optional)  

Crepes: 

1 cup all-purpose flour  

¾ cup milk  

½ cup of water 

½ tsp of salt  

½ cup of melted butter (1 stick) 

Butter or another non-stick agent for cooking  

Instructions:  

Crepes: 

Step 1) Melt ½ cup of butter (1 stick).  

Step 2) Mix melted butter with the remainder of the ingredients for the crepes.  

Step 3) Warm up a pan to a medium or low heat and grease the pan using butter or a non-stick agent like PAM.  

Step 4) Pour about ½ of a cup of the crepe batter and lifting the pan, tilt in a circular formation to thin out the batter until it covers the base of the pan.   

Step 5) when the crepe starts to bubble and is golden on the bottom flip it. Wait until both sides are cooked and repeat with the remainder of the crepe batter.  

Over easy eggs: 

Step 1) On a low heat crack your egg carefully without breaking the yolk and place it on the pan forming somewhat of a circle. Let cook for about 1-3 minutes or until the egg bubbles from the bottom.  

Step 2) Flip carefully, but swiftly without breaking the yolk and let the other side cook for about 1-3 minutes.  

Step 3) Season with what you desire to have on your cooked egg. I usually sprinkle a bit of salt and pepper on top.  

Step 4) When the egg white has been cooked take off the pan and place it in a warm place.  Repeat with the remainder of your eggs but be sure to LEAVE THREE EGGS for the hollandaise sauce.  

2 Minute Hollandaise Sauce: 

Step 1) Melt ½ cup (1 stick) of butter. Keep checking on the butter while it melts, because we don’t want it to burn. After the butter melts, allow it to cool.  

Step 2) Crack three eggs and split the yolk from the whites. You can do this by cracking the egg in the middle and dropping the yoke into the split shells back and forth over a bowl until you are left with just the yolk. Drop the yoke into a separate bowl from the whites (this can also be done with your hands). Once you have three yolks in the same bowl you can season them with paprika, salt, and pepper. 

Step 3) Squeeze juice out of a lemon into the bowl using a juicer with the egg yolks until you have 1-2 teaspoons (add more/less to taste).  

Step 4) Get a hand mixer or a hand blender and mix the egg yolks and lemon juice until they become a pale whitish yellow.  

Step 5) While still mixing the egg yolks, slowly pour in your melted butter until the eggs and butter are cohesive.  

Last few steps: 

Step 1) Prepare your bacon as you like. 

Step 2) To assemble, place your bacon on a crepe or two, followed by the cooked egg, and then top with the hollandaise sauce and enjoy your Eggs Benedict Crepes!