I have fond memories of sitting in my grandmother’s kitchen waiting for my Nutella sandwich. Way before it became a popular treat in the US, I was enjoying it smeared on a piece of toast before school or inside a crepe on a weekend morning.
My grandmother, who had kids in the 1940s and 50s, saw Nutella as an occasional treat for her five kids. Chocolate was expensive back then and this chocolate hazelnut spread was an affordable way for her to cover cakes, fill crepes and dip apple slices and other fruit for her large family of seven.
You have to understand that in Europe we don’t have peanut butter. Ok, we do now, but we didn’t fifteen years ago or before that. Kids there don’t eat sandwiches, snacks or finger foods like here in the US. To us, Nutella was part of our breakfast or afterschool snack routine accompanied by fruit and whole wheat bread.
You know my realistic approach to food: fresh is best and everything else in moderation. There are times, when I crave some of my childhood treats and out comes the Nutella jar. I may not have ice-cream in our freezer but I do have a Nutella jar in our pantry.
Unlike other packaged and processed foods, it does not contain artificial colors or preservatives and when our nut allergic friend from across the street comes to play, he can have a fun treat too.
My American kids know the sound of the ice-cream truck when it’s pulling into our neighborhood. It’s nostalgic and brings them happiness. So, when I heard the Nutella Truck was going on tour, you know I was excited.
So what are Nutella sushi rolls? When my grandmother made crepes on Sunday afternoons, she would double her recipe and save the leftover crepes in a damp kitchen towel. Monday mornings, she would pull out a room temperature crepe, smear it with Nutella, place fruit in the middle and roll it up.
Now you know where I got most of my kitchen tips. Monday mornings don’t have to be an unhappy one, especially if you make these Nutella sushi rolls.
- 2 leftover room temperature crepes
- 2 ripe bananas
- On a flat surface, lay crepe and generously spread Nutella leaving a ½ inch border all around.
- Peel a banana, place it on top ⅓ of crepe and begin to roll crepe closed.
- With a sharp knife, cut roll in half and each half in thirds.
- 2 Tablespoons butter, plus more for cooking crepes
- 2 cups milk
- 2 large eggs
- 1½ cups flour
- 1 Tablespoon honey
- 1 teaspoon baking powder
- dash salt
- powdered sugar for dusting, optional
- In a microwave safe bowl or cup melt the butter.
- Pour the milk, eggs, honey and melted butter in a blender. Add flour, baking powder and salt. Blend to briefly mix. Using a rubber spatula, scrape down the sides of the blender and blend again until smooth.
- Heat a 10inch non-stick pan over medium-high heat. When the pan is hot, spread a little bit of butter over the pan bottom -I use a basting brush. Pour about ⅓ cup of the crepe batter all at once. Immediately tilt and swirl the pan so that the batter covers the bottom evenly.
- cook the crepe until lightly browned on the bottom, about 2 minutes, or when you can peek with a rubber spatula and lift the edge.
- Using the spatula, flip crepe from the center.
- At this time you can fill crepe with Nutella, jam, berries, fresh fruit or ham, cheese and eggs. Then fold in half and in quarters.
- Sprinkle each crepe with powdered sugar -optional.
- Cook remaining crepes and save extras for nutella sushi.