Nutella Crepes

• 1 cup (140 g / 4.9 oz) all-purpose flour
• 2 eggs
• ¼ cup (55 g / 1.9 oz) white granulated sugar
• ¾ cup (185 g / 6.3 oz) milk
• ½ cup (125 g / 4.2 oz) water
• 1 tablespoon vanilla extract
• 3 tablespoons butter, melted
• 9 tablespoons butter
• 1 ½ cups (450 g / 16 oz) Nutella or chocolate hazelnut spread
• ⅓ cup (80 g / 2.7 oz) sweetened whipped cream
• 32 banana slices, 0.5 in thick
• ¼ cup (20 g / 0.71 oz) chopped hazelnuts
• Powdered sugar

Ingredients for 10 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Crêpes: Combine the flour, eggs, sugar, milk, water, vanilla, and melted butter in a blender. Blend for 10 seconds until smooth. Transfer to a container and refrigerate for 1 hour.

   Blender
2. 2

   Heat a small nonstick skillet over medium heat. Swirl 1 tablespoon of butter around the pan. Pour 1 oz of batter into the center of the pan and swirl to spread evenly into a thin crêpe.

   Stovetop
3. 3

   Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a dish. Lay them out flat so they can cool.

4. 4

   Continue making crêpes until all batter is gone. Let cool.

5. 5

   Assembly: Gently fold the whipped cream into the nutella. Set aside.

6. 6

   Spread ¼ cup (65 g) of the nutella mixture on one side of each crepe, stopping 1 in from the edges. Fold in half, then in half again, then set aside.

7. 7

   Microwave remaining nutella on high until slightly thinned. Drizzle over folded crêpes, then place 4 banana slices on each plate. Sprinkle with hazelnuts, dust with powdered sugar, then garnish with additional cream and a sprig of mint, if desired.

   Microwave
8. 8

   Serve immediately.