Nutella and Banana Crepes

1 cup all-purpose flour

1 tablespoon sugar

1½ cups skim milk

2 large eggs

1 tablespoon butter

Toppings

2 teaspoons Nutella (per crepe)

Banana slices, to taste

Strawberries

Whipped cream

In a mixing bowl, combine the flour, sugar, milk and eggs; mix well. In an 8-inch nonstick skillet, melt about 1 teaspoon butter over medium heat. Stir the batter; pour about 2 tablespoons into the center of the skillet. Lift and tilt the pan to evenly coat the bottom with the batter. Cook until the top appears dry; turn and cook 15-20 seconds longer, until the crepe is just slightly firm. Remove to a wire rack. Repeat with the remaining batter, adding the butter to the skillet as needed. When cool, stack the crepes with wax paper in between. (Plain-cooked crepes can be stacked between sheets of wax paper and refrigerated for two days or frozen for one month.)When all the crepes are made, spread 2 teaspoons Nutella, or more to taste, on the crepe, top with thin banana slices to taste, fold the crepe in half and then fold in half again, forming a triangle. Remove to a serving plate, and repeat with the remaining crepes, as needed. The crepes also can be served with whipped cream and sliced strawberries, to taste, if desired.Makes 18 crepes.@Recipe nutrition:Nutrition values per single crepe (filled with Nutella and bananas): 149 calories (39 from fat), 5 g fat (2 g saturated), 23 g carbohydrates, 1.5 g fiber, 3.5 g protein, 23 mg cholesterol, 29 mg sodium