Directions

Prepare the Crepe Batter

1. In a large mixing bowl, whisk together the eggs, sugar, and salt until well combined.
2. Add the milk and vegetable oil, mixing until smooth.
3. Gradually add the sifted flour, one cup at a time, whisking continuously to prevent lumps. Continue until the batter is smooth and fully incorporated.

Cook the Crepes

1. Heat a nonstick skillet (approximately 10–12 inches in diameter) over medium heat. Lightly grease if needed.
2. Pour about ⅓ cup of batter into the pan, swirling to evenly coat the surface.
3. Cook until the edges begin to crisp and lift slightly from the pan, then flip and cook the other side until lightly golden.
4. Transfer to a plate and repeat with the remaining batter.
5. Stack the cooked crepes and allow them to cool. (They will soften as they cool.)

Assemble the Stuffed Crepes

1. Place one crepe on a flat surface.
2. Make a single cut from the center to the edge.
3. Visually divide the crepe into four sections.
4. Spread each section with one filling: Cello Mascarpone Cheese, strawberries, Nutella, and sliced bananas.
5. Fold each quarter over the next to form a layered, triangular crepe.