Banana, Chocolate Hazelnut and Potato Straw Crepe (Jeff Mauro) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
3/4 cup all-purpose flour |
1/2 teaspoon salt |
3/4 cup whole milk |
1/4 cup heavy cream |
2 tablespoons butter, melted, plus more for cooking |
1 egg |
1/2 cup chocolate hazelnut spread, such as nutella |
4 bananas, sliced into 1/2-inch-thick rounds |
1 can store-bought potato straws |
powdered sugar, for dusting |
Directions:
1. In a large bowl, mix the flour and salt together. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour.
2. Add a pat of butter to a 10-inch nonstick skillet over medium-high heat. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.
3. Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws. Roll up, closing off both ends and cut on a bias. Serve dusted with powdered sugar.
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