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 inches (1.3 cm) thick
¼ cup (20 g / 0.71 oz) chopped hazelnuts
Powdered sugar
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.
10 seconds
Heat a small nonstick skillet over medium heat. Swirl 1 tablespoon of butter around the pan. Pour 1 ounce (28 g) of batter into the center of the pan and swirl to spread evenly into a thin crêpe.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a dish. Lay them out flat so they can cool.
30 seconds
Continue making crêpes until all batter is gone. Let cool.
Gently fold the whipped cream into the nutella. Set aside.
Spread ¼ cup (65 g) of the nutella mixture on one side of each crepe, stopping 1 inch (2.5 cm) from the edges. Fold in half, then in half again, then set aside.
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.
Serve immediately.
- •After the crêpes have cooled you can stack them and store in zipper bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.