Believe me, I love crêpes as much as the next person, but when you think about it, they’re really just thin layers of batter most commonly wrapped around nutella, strawberries and banana slices. Does that sound delicious? Yes, of course. But how does it compare to the symphony that is warm, caramelized strawberries, bananas and nutella enclosed in a thick crunchy wrapper?
Yeah, I thought so.
The cast of characters: bananas, strawberries, nutella and wonton wrappers.
To make 16 of these, I ended up using only one banana and six strawberries. But really, please treat the following instructions as a guideline and not a strict recipe. As long as you don’t fill the wontons so much that they can’t seal shut, feel free to use whatever combination of the ingredients that you’d like.
To start, get your wonton wrappers ready like so. The way they usually pack these, one side is covered in a light coat of flour and the other side is clean. You want to keep the clean side face up.
Using the bottom of a spoon, spread as little or as much (much please) nutella onto the upper half of the wonton wrapper, leaving half an inch of space from the edge.
Top the nutella with strawberry and banana slices. I went with two of the strawberry and one of the banana. A little goes a long way.
Now it’s time to seal the deal. Dip a finger in a small dish of water and wet the bottom two edges. Fold the bottom half of the wrapper over the filling and pinch the sides and seal.
Next, heat about a half an inch of oil in a frying pan or cast-iron skillet. You’ll know the oil is hot enough when a dash of flour in the oil sizzles and spits back at you.
Then, a few at a time, gently transfer wontons to the oil and let fry until golden on each side, about 30 seconds per side.
Remove from the oil and let drain on a paper-towel lined plate. Fry up the rest.
Opening a Chinese restaurant by the name of Yang Dynasty is one of my dreams. These dessert wontons will definitely be on the menu.
Have yourself a wonderful, dreamy weekend. TGIFryday!
- 16 wonton wrappers
- 1 banana, sliced
- 6 strawberries, sliced
- about ⅓ cup nutella
- Separate and lay out wonton wrappers.
- Using the bottom of a spoon, spread nutella on the top half of each wrapper, leaving a clean edge of about a half of an inch.
- Then, top the nutella with two strawberry slices and one banana slice.
- Wet a finger in a small dish of water and wet the bottom two edges. Fold the bottom half of the wrapper over the strawberry, banana, nutella filling and pinch sides to seal shut.
- Heat about a half inch of oil in a frying pan or cast iron skillet. Oil is hot enough when a dash of flour in the oil sizzles and spits back.
- Fry dessert wontons a few at a time until golden on each side, about 30 seconds per side.
- Remove wontons from the frying oil and set aside on a paper-towel lined plate to drain.
- Drizzle with nutella and top with a sprinkling of powdered sugar.
- Serve warm. Enjoy!
- Makes about 16 dessert wontons. Want to make more? Do it! This isn't an exact science, so go ahead and use more banana slices and more strawberries.