Banana-hazelnut French Crepe Recipe
Fresh Parisian house-crafted street crepe served with warm chocolate hazelnut spread, sliced bananas, chopped hazelnuts, chocolate ganache and salted caramel gelato.
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Ingredients
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Crepe Batter
Toppings
Method
Crepe Preparation
- 1
Mix Ingredients
In a mixing bowl, whisk together the all-purpose flour and salt. In another bowl, beat the eggs, then add the milk, water, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients, stirring until the mixture is smooth.
- 2
Rest the Batter
Cover the crepe batter and let it rest in the refrigerator for at least 30 minutes. This helps to relax the gluten and results in a tender crepe.
- 3
Cook the Crepes
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour about 1/4 cup of the batter into the skillet, swirling it to cover the bottom evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter, adding more butter as needed.
Assembly
- 4
Prepare the Toppings
Slice the bananas into thin rounds. Set aside the chocolate hazelnut spread, chopped hazelnuts, and chocolate ganache.
- 5
Assemble the Crepe
Spread a generous layer of chocolate hazelnut spread over one half of each crepe. Top with sliced bananas and a sprinkle of chopped hazelnuts. Fold the crepe over and place it on a serving plate.
- 6
Finish with Ganache and Gelato
Drizzle chocolate ganache over the top of the folded crepe. Add a scoop of salted caramel gelato next to the crepe on the plate for a delightful contrast.
