Kahlua Cinnamon Crepes with Nutella & Bananas
Ingredients:
- 2 eggs
- 2 Tablespoons melted butter
- 1 1/4 cups milk
- 2 Tablespoons Kahlua (my husband also pointed out that Bailey's would be delicious too)
- 1 Tablespoon sugar
- 1 cup all-purpose flour
- A pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
Instructions:
- Combine all ingredients in a blender at high speed for 20-30 seconds, making sure to scrape down the sides.
- Grease a small pan with cooking spray (I have a pan specifically for crepes, but you can use any pan) and heat over medium heat.
- The pan will be hot enough when you drop a teeny bit of batter into it, and it sizzles. Clear the test batter out of the pan and add about 1/2 tablespoon of butter. If you don't have a nonstick pan, you might need to add butter in between each crepe, but I only added butter at the beginning.
- Drop 3-4 Tablespoons of crepe batter into the pan and swirl the pan around until the bottom is coated. It should be super thin so you can adjust your amount of batter based on the first one you try making. They start cooking extremely quickly so make sure you swirl the pan around immediately when you add the batter. Cook for about 1 minute until the edges are starting to brown and lift up. Flip the crepe and cook for another 30 seconds or so and remove to a plate covered with foil until all crepes are finished.
- Fill each crepe with whatever you like. For the nutella and bananas, I just warmed up some nutella and spread it on each crepe, then topped it with banana slices.