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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.
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Ingredients
number of servings
1
- 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
15 min.
1. Step
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).
2. Step
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.
3. Step
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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