Ingredients
- all-purpose flour, 140 g / 4.9 oz1 cup
- eggs2
- white granulated sugar, white; 55 g / 1.9 oz1/4 cup
- milk, 185 g / 6.3 oz3/4 cup
- water, 125 g / 4.2 oz1/2 cup
- vanilla extract1 tbsp
- butter, melted3 tbsp
- butter9 tbsp
- Nutella or chocolate hazelnut spread, 450 g / 16 oz; or chocolate hazelnut spread1 1/2 cup
- sweetened whipped cream, sweetened and whipped; 80 g / 2.7 oz1/3 cup
- banana, 0.5 inch thick32 slice
- hazelnuts, chopped; 20 g / 0.71 oz1/4 cup
- powdered sugar
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Combine the flour, eggs, sugar, milk, water, vanilla, and melted butter in a blender. Blend for 10 seconds until smooth. Transfer to a container and refrigerate for 1 hour.
Heat a small nonstick skillet over medium heat. Swirl 1 tablespoon of butter around the pan. Pour of batter into the center of the pan and swirl to spread evenly into a thin crêpe.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a dish. Lay them out flat so they can cool.
Continue making crêpes until all batter is gone. Let cool.
Gently fold the whipped cream into the nutella. Set aside.
Spread ¼ cup (65 g) of the nutella mixture on one side of each crepe, stopping from the edges. Fold in half, then in half again, then set aside.
Microwave remaining nutella on high until slightly thinned. Drizzle over folded crêpes, then place 4 banana slices on each plate. Sprinkle with hazelnuts, dust with powdered sugar, then garnish with additional cream and a sprig of mint, if desired.
Serve immediately.