Mille Crêpe with Banana and Nutella

Bit Bit is going back to visit ex-colleagues - Moose, Jackalope and Lion, and Bit Bit is very happy.
Bit Bit had been thinking of making crepes for some time, and a mille crepe sounds good.

This dish took about 2 hours to prepare.

Things that Bit Bit found out about mille crepe:

• Letting the crepe batter sit overnight in the fridge will let the flour better absorb the liquids, and this will make the crepe more yummy.
• Try not to add too much liquid (milk or water) at first, so that one can add more later if the batter is not as runny as it should be.
• If one does not like an eggy taste to the crepe, remove an egg yolk from the recipe. Bit Bit likes the eggy taste as it feels more fragrant and chewy.
• When cooking, pure milk is better than low-fat or skimmed milk.
• Instead of butter, one can use canola oil or other healthy oils for the batter.
• Bit Bit's initial plan was to make mille crepe with whipped cream and nutella, however after whipping the cream, the cream gets watery after a while, and so Bit Bit gave up on the idea of adding whipped cream and changed to banana instead. Bit Bit wasted about 5 crepes.
• For whipped cream, using just cream and sugar is insufficient as the cream will start to get watery in room temperature after a while, and it makes the bottom layers of the mille crepe 'move' around. Remember to add some gelatin or corn starch to stabilise the cream.
• Bit Bit thought that nutella is very sweet and decided to spread just a thin layer on it, but in the end the mille crepe did not turn out to be as sweet as it should be. Remember to add a more generous amount of nutella, so that the nutella and banana will complement each other.

Ingredients that Bit Bit used for Mille Crepe:

1. Chicken Eggs - 4 Whole
2. All Purpose Flour - 200gm (About 2 Cups)
3. Pure Milk - 400ml to 500ml
4. Sugar - 3 Tbsp
5. Canola Oil - 1 Tbsp
6. Banana - 2 Medium
7. Nutella - About 1/2 of a Small Bottle

Method that Bit Bit used to make Mille Crepe:

1. Crack the eggs into a big bowl, and mix a little.
2. Add in half of the flour, and mix well.
3. Add in the other half of the flour and sugar, and mix well.
4. Pour in half of the milk, and mix well.
5. Pour in another half of the milk, and mix well.
6. Add in canola oil and mix well.
7. Sift the crepe batter, which is now smooth and runny.
8. Store the batter in the fridge overnight.
9. Remove the batter from the fridge the next day.
10. Let the batter warm up to room temperature before making the crepes.
11. If the batter feels thick, add a few tbsp of milk and stir well.
12. After batter has warmed up to room temperature, stir the batter well before using.
13. Heat up a pan at medium heat.
14. Pour about 2 to 3 tbsp of batter into the pan.
15. Use your wrist to swirl the batter around in the pan to form a flat sheet of circle.
16. Cook the crepe for about 1 minute.
17. When there are bubbles appearing, flip the crepe over for about 10-15 seconds, and remove from pan.
18. Repeat steps 14 to 17 for the remaining batter.
19. While the crepes cool down, peel and slice the banana into thin slices.
20. When the crepes have cooled down, lay one piece of crepe on a plate, spread nutella over the crepe.
21. Lay another piece of crepe over the nutella crepe and put some banana slices on it.
22. Lay another piece of crepe over the banana crepe and spread some nutella over it.
23. Repeat steps 21 to 22 for the remaining crepes.
24. If the last second layer of crepe is for banana, spread some nutella over it before adding bananas on top so that the banana won't fall off.
25. Cover the stack of crepes with the last piece of plain crepe.
26. Store the plate of mille crepe in the fridge for 1 to 2 hours.
27. Remove the mille crepe from the fridge and cut into slices.
28. Serve and eat!