Nutella, banana and raspberry crepes

*Originally posted on GPAC*
I made these for lunch today, I know they look more like dessert but oh well they were so GOOD!
These are really easy to make, you don't need a special crepe machine or anything, I have a little crepe batter spreader, not needed, it's the first time I ever used one and I have made crepes a lot and these weren't any better or worse because of the spreader.






I used my Le Creuset skillet, it's the only non-stick coated pan I have, everything else is stainless steel, which works also, if you season it correctly first.






For the batter beat until well mixed-
2 eggs
1 1/2 cups milk
1 cup all purpose flour
1 tablespoon cooking oil
2 teaspoons melted butter
1 teaspoon vanilla extract
fresh grated nutmeg

Have butter on hand to lightly grease your skillet if needed between crepes. Preheat your skillet on medium low heat. I can't tell you exactly how hot, you just have to experiment. Pour about 1/4 cup of batter into the middle of the skillet, pock up pan and turn it around to spread the batter into a thin layer. Or use your crepe batter doo-hickey.



You can either just cook the one side of the crepe or you can flip it and cook the other side.
They should be lightly browned.
Remove crepe onto a paper towel lined plate. Repeat with remaining batter, no need to put a paper towel between each crepe.




You can fill these crepes with any sweet filling you like, for a savory crepe just omit the nutmeg, and vanilla.
Mine were filled with Nutella and slices of banana. I topped them with fresh whipped cream, banana slice, raspberry, chopped hazelnuts, syrup and some melted Nutella.