Banana-hazelnut French Crepes Recipe
Fresh Parisian house-crafted crepes served with warm chocolate hazelnut spread, sliced bananas, chopped hazelnuts, chocolate ganache and mascarpone whipped cream.
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Ingredients
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Crepes
Toppings
Method
Crepes Preparation
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, combine the milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Stir in the melted butter and let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook until the edges begin to lift and the bottom is lightly golden, about 1-2 minutes. Flip and cook for another 1-2 minutes. Transfer to a plate and repeat with the remaining batter.
Toppings Assembly
- 3
Prepare the Mascarpone Whipped Cream
In a mixing bowl, beat the heavy cream and mascarpone cheese together using a hand mixer until soft peaks form. If desired, add powdered sugar to taste and continue to beat until combined.
- 4
Assemble the Crepes
Spread a generous tablespoon of chocolate hazelnut spread onto each crepe. Top with sliced bananas and a sprinkle of chopped hazelnuts. Drizzle chocolate ganache over the top and finish with a dollop of mascarpone whipped cream.
- 5
Serve
Fold the crepes and serve warm, garnished with additional chopped hazelnuts if desired.
