These banana Nutella crepes are not only filled with a famous chocolate spread and sliced fresh bananas, but they are also made with bananas too. They are rich and filling; why not make them now?
For the crepe batter:
To make the crepe batter, place peeled bananas, eggs, and a pinch of salt in a blender or a food processor and blend until homogeneous. Pour half the milk into the banana mixture and beat for a few seconds. Transfer the preparation to a large bowl. Add the sifted flour and mix with a hand whisk or an electric mixer. Finish with the rest of the milk and water and mix until no lumps. To remove lumps, if desired, pass the batter through a fine-mesh sieve. Add melted and cooled butter and let the batter rest for at least 15 minutes, better for half an hour.
Cook crepes on a well-heated crepe pan. Pour a small ladle of the batter into the center of the pan. Immediately swirl the pan in a circular motion for the batter to spread into a thin layer. Let the crepe cook for 1-2 minutes on the first side. Then, use a flexible turner to flip it over to the second side to finish cooking. The cooking time depends on the intensity of the heat (keep the medium heat or medium-low heat) as well as your taste. Place the crepe on a plate and continue with the remaining batter.
To garnish crepes, place Nutella in a microwave-safe bowl and warm it in the microwave for 20 seconds intervals. Stir it with a spoon: it has to be spreadable. Peel and slice bananas into pretty thin slices and sprinkle them with lemon juice to prevent darkening. Spread Nutella (1-2 tablespoons) over half of the crepe, and arrange slices from 1/3 banana on top of the spread. Fold the crepe with the unfilled half of the crepe to obtain a half-moon. Then fold in half again, making a triangle shape.
Serve one or two on a dessert plate. Dust with powdered sugar or sprinkle with chopped toasted hazelnuts for extra flavor. Or make an easy Nutella drizzle for those who love the chocolate hazelnut spread just as much as you.
Keywords: Nutella banana crepes
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