:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/rjhR5zW8uomSR11CP1fg/641ad11fb1799893c6ba59e9138ec8.jpg "Chocolate-Hazelnut Crêpe with Banana")
Chocolate-Hazelnut Crêpe with Banana
This classic recipe for a chocolate-hazelnut crêpe with banana will transport you to the streets of Paris. Game Plan: You’ll need to make the batter for Basic Crêpes before you begin.
Ingredients
- 1⁄3 Cup crêpe batter
- 2 tablespoon chocolate-hazelnut spread, such as nutella
- 1⁄2 ripe banana, sliced thin
- 2 teaspoon crushed toasted hazelnuts
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Directions
Heat a nonstick crepe or frying pan over medium heat and add enough crêpe batter to make a thin crepe (see recipe link in the note above).
Flip the crêpe as directed and top with the chocolate-hazelnut spread, spreading it out with a spatula to come about 1 inch from the edge of the crêpe and let it melt, about 1 minute.
Arrange the banana slices on top of the chocolate-hazelnut spread and fold the crêpe over. Transfer to a warmed serving plate, sprinkle with the crushed hazelnuts, and serve.
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TASTElistChocolate-Hazelnut Crêpe with Banana
This classic recipe for a chocolate-hazelnut crêpe with banana will transport you to the streets of Paris. Game Plan: You’ll need to make the batter for Basic Crêpes before you begin.
Heat a nonstick crepe or frying pan over medium heat and add enough crêpe batter to make a thin crepe (see recipe link in the note above).
Flip the crêpe as directed and top with the chocolate-hazelnut spread, spreading it out with a spatula to come about 1 inch from the edge of the crêpe and let it melt, about 1 minute.
Arrange the banana slices on top of the chocolate-hazelnut spread and fold the crêpe over. Transfer to a warmed serving plate, sprinkle with the crushed hazelnuts, and serve.
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