Chocolate-Hazelnut Banana Crepes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It taste elegant but takes so little effort. âCathy Hall, Phoenix, Arizona Ingredients:
2 eggs |
2 egg whites |
3/4 cup water |
1/2 cup 2% milk |
1 tablespoon canola oil |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
2 tablespoons butter |
2 tablespoons brown sugar |
4 medium bananas, peeled and sliced |
1/3 cup nutella |
Directions:
1. In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat.
4. Spread Nutella over each crepe; top with bananas. Roll up and serve. Yield: 10 servings.
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