Name: Nutella®, Banana, and Whipped Cream-Filled Crepes recipe
Ingredients: 1 ½ cups milk, or as needed;2 eggs;1 cup all-purpose flour;½ teaspoon salt;3 teaspoons butter, melted;¾ cup chocolate-hazelnut spread (such as Nutella®), or to taste;3 bananas, sliced, or to taste;12 tablespoons prepared whipped cream, or to taste

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Ingredients

1 ½ cups milk, or as needed 2 eggs 1 cup all-purpose flour ½ teaspoon salt 3 teaspoons butter, melted ¾ cup chocolate-hazelnut spread (such as Nutella®), or to taste 3 bananas, sliced, or to taste 12 tablespoons prepared whipped cream, or to taste

Nutrition Info

373.2 calories carbohydrate: 52.1 g cholesterol: 69.4 mg fat: 15.4 g fiber: 2.1 g protein: 8.9 g saturatedFat: 4.4 g servingSize: - sodium: 292.5 mg sugar: 27.7 g transFat: : - unsaturatedFat: : -

Directions

Whisk 1 1/2 cups milk and eggs in a large bowl. Stir in flour and salt. Add more milk if necessary, 1 teaspoon at a time, until batter is runny like tomato soup. Mix in melted butter.
Heat a nonstick crepe pan or skillet over medium heat. Pour 1/4 cup of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
Run a spatula around the edge of the skillet to loosen crepe, flip and cook until the other side has turned light brown, about 1 minute more. Remove to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter.
Top each crepe with chocolate-hazelnut spread, bananas, and whipped cream, in that older. Fold crepes in half, and then in half again to look like triangles. Arrange on a serving dish and serve immediately.

Recipe Yield

6 crepes

Recipe Note

Nutella® crepes are a favorite at the 'roulottes' (restaurant vans) on the Tahiti waterfront. The chocolate, banana, and whipped cream combination is simply delicious and addictive, too! Garnish with chocolate syrup, powdered sugar, and fresh berries if you wish.

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