Chocolate Hazelnut & Banana Crêpe Combo Recipe
Banana and chocolate hazelnut spread-filled crêpe topped with fresh whipped cream, a drizzle of chocolate hazelnut spread, and banana slices.
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Ingredients
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Crêpe Batter
Filling & Toppings
Method
Crêpe Preparation
- 1
Make the Crêpe Batter
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, vanilla extract, and a pinch of salt until smooth and well combined. Let the batter rest for 30 minutes to improve texture.
- 2
Cook the Crêpes
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of crêpe batter into the skillet, tilting the pan to spread it into a thin layer. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for another minute. Transfer to a plate and repeat with the remaining batter.
Filling & Topping Assembly
- 3
Prepare the Filling
Spread a generous tablespoon of chocolate hazelnut spread on one half of each crêpe.
- 4
Add Bananas
Slice the bananas and arrange them on top of the chocolate hazelnut spread.
- 5
Fold the Crêpes
Fold the crêpes in half over the filling, then again to form a triangle shape.
- 6
Whip the Cream
In a mixing bowl, beat the heavy cream with powdered sugar until soft peaks form.
- 7
Serve
Place the filled crêpes on a serving plate. Top with a dollop of whipped cream, a drizzle of chocolate hazelnut spread, and additional banana slices for garnish. Enjoy!
