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- 1 cup all-purpose flour - 2 large eggs - 1 1/2 cups milk - 1 tablespoon granulated sugar - 1/2 teaspoon fine salt - 2 tablespoons unsalted butter, melted (plus extra for cooking) - 1 ripe banana, sliced into thin rounds - 1/2 cup creamy chocolate hazelnut spread - 1/4 cup chopped hazelnuts, for garnish - Powdered sugar, for dusting For this recipe, I use standard measurements. If you need to make changes, here are some options: - You can swap all-purpose flour for gluten-free flour. It works well for crepes. - Use almond milk or oat milk instead of regular milk for a dairy-free version. - If you want less sugar, cut down on the granulated sugar. The bananas add sweetness. When buying ingredients, I prefer these brands for the best results: - Flour: King Arthur Flour for its quality. - Chocolate Hazelnut Spread: Nutella is a classic choice, but look for Justin's for a natural option. - Butter: Kerrygold for its rich flavor. - Powdered Sugar: Domino is widely available and mixes well. These choices can help you create the most tasty chocolate hazelnut banana crepes. To start, grab a large mixing bowl. Add 1 cup of all-purpose flour, 2 large eggs, and 1 1/2 cups of milk. Sprinkle in 1 tablespoon of granulated sugar and 1/2 teaspoon of fine salt. Use a whisk to blend everything until it's smooth and lump-free. Next, stir in 2 tablespoons of melted unsalted butter. Cover the bowl with a cloth and let it rest for 30 minutes. This resting time helps the flour soak up the liquid. Next, heat a non-stick skillet over medium heat. Once it's hot, add a small pat of butter. Swirl the butter around to coat the pan. For each crepe, pour about 1/4 cup of the batter into the skillet. Quickly tilt and swirl the skillet to spread the batter into a thin layer. Cook the crepe for 1-2 minutes. You want the edges to lift and the bottom to turn golden brown. Then, carefully flip the crepe with a spatula and cook for another minute. After cooking, stack the crepes on a plate. Add more butter for the next crepes to avoid sticking. Now, it’s time to fill your crepes. Take one cooked crepe and spread about 1 tablespoon of chocolate hazelnut spread on one half. Lay a few banana slices on top of the spread. Fold the crepe in half, then fold it again to make a triangle. This keeps the filling inside. Place the filled crepes on serving plates. Sprinkle chopped hazelnuts on top and dust with powdered sugar. For extra sweetness, you can drizzle more chocolate hazelnut spread just before serving. Enjoy your tasty creation! To get your crepes just right, start with a smooth batter. Whisk the flour, eggs, milk, sugar, and salt until it’s lump-free. Letting the batter rest for 30 minutes helps. This gives the flour time to soak up the liquid. A well-rested batter makes thin, flexible crepes. One mistake is pouring too much batter into the pan. Use only about 1/4 cup for each crepe. If the crepe is thick, it won’t cook evenly. Another error is skipping the butter in the pan. It keeps the crepes from sticking. Remember to flip the crepe when the edges are brown. Cooking too long makes them tough. For the best results, use a non-stick skillet or a crepe pan. A flat spatula works well for flipping. A whisk is great for mixing the batter. If you have a ladle, it can help pour the batter evenly. Finally, a measuring cup ensures you use the right amount of batter for each crepe. {{image_4}} If you want a nut-free version, swap the chocolate hazelnut spread with a sunbutter or soy nut butter. These spreads give similar creaminess without nuts. You can also use a simple chocolate spread made from cocoa and sugar. Just look for products that do not include nuts in the ingredients. You can change up the filling for fun flavors. Try fresh berries like strawberries or blueberries for a fruity twist. Cream cheese mixed with sugar and vanilla makes a tasty base for fresh fruit. You can also add a splash of vanilla extract to the batter for extra flavor. For a tropical touch, use sliced mango or pineapple. To make vegan crepes, replace eggs with a flaxseed meal mix. Use 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or oat milk instead of regular milk. For the filling, opt for a dairy-free chocolate spread. This way, everyone can enjoy these tasty treats! To store leftover crepes, let them cool completely first. Then, stack them with a piece of parchment paper between each crepe. Place the stack in an airtight container. This helps keep them fresh. Store in the fridge for up to three days. If you plan to eat them later, this method works well. When you're ready to eat your crepes, take them out of the fridge. Heat a non-stick skillet over low heat. Place the crepe in the skillet for about 30 seconds on each side. This warms them up nicely. You can also use a microwave. Just place the crepe on a microwave-safe plate. Heat for about 15-20 seconds. Be careful not to overheat, as they can get tough. To freeze your crepes, cool them completely first. Stack the crepes with parchment paper between each one. Wrap the stack tightly in plastic wrap or foil. Place the wrapped stack in a freezer-safe bag. You can freeze them for up to two months. When you want to use them, thaw in the fridge overnight. Then, reheat as usual. This way, you always have a tasty treat ready to go! Yes, you can make the batter ahead. Prepare it and store it in the fridge for up to 24 hours. This makes it easy to whip up fresh crepes anytime. Just remember to stir the batter well before cooking, as it may separate. To stop crepes from sticking, use a non-stick pan. Heat it on medium and add a small amount of butter before each crepe. Swirl the butter to coat the pan. If you notice sticking, check the heat. Too high can cause sticking. Toppings can be fun and creative. Here are some ideas: - Fresh berries like strawberries or raspberries - Whipped cream or Greek yogurt - Drizzles of honey or maple syrup - Chopped nuts, like almonds or walnuts - Slices of other fruits, like apples or peaches Feel free to mix and match these toppings to find your favorite combinations! In this blog post, we explored the essential ingredients and step-by-step instructions for making delicious crepes. I shared tips to help you avoid common mistakes and suggested variations, catering to different dietary needs. Remember, storing and reheating crepes is simple, ensuring you can enjoy them later. Crepes are fun to make and eat. With practice, you’ll become a crepe expert. Enjoy your cooking adventures and keep experimenting with new flavors!

Chocolate Hazelnut Banana Crepes

Indulge in the delightful taste of chocolate hazelnut banana crepes! This easy recipe combines luscious chocolate hazelnut spread with fresh banana slices, all wrapped in a light, fluffy crepe. Perfect for breakfast, brunch, or a sweet treat, these crepes are sure to impress family and friends. Ready in just 1 hour, check out the blog to explore this delicious recipe and elevate your dessert game today!
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Ingredients
  

1 cup all-purpose flour

2 large eggs

1 1/2 cups milk

1 tablespoon granulated sugar

1/2 teaspoon fine salt

2 tablespoons unsalted butter, melted (plus extra for cooking)

1 ripe banana, sliced into thin rounds

1/2 cup creamy chocolate hazelnut spread

1/4 cup chopped hazelnuts, for garnish

Powdered sugar, for dusting

Instructions
 

In a large mixing bowl, combine the all-purpose flour, eggs, milk, sugar, and salt. Using a whisk, blend the ingredients until the mixture is completely smooth and free of lumps. Stir in the melted butter until just incorporated. Cover the bowl and let the batter rest at room temperature for 30 minutes to allow the flour to hydrate.

    Place a non-stick skillet or crepe pan over medium heat. Once hot, add a small amount of butter and swirl it around to coat the surface evenly.

      For each crepe, pour approximately 1/4 cup of the batter into the skillet. Immediately tilt and swirl the skillet to spread the batter into a thin, even layer across the bottom. Cook the crepe for 1-2 minutes until the edges peel away from the pan and the underside is a golden-brown color.

        Using a spatula, carefully flip the crepe and cook for an additional 1 minute on the second side. Once cooked, transfer the crepe to a plate and continue the process with the remaining batter, adding more butter to the skillet as necessary to prevent sticking.

          Once all crepes are cooked and stacked, take one crepe and spread approximately 1 tablespoon of chocolate hazelnut spread evenly over one half.

            Arrange a few banana slices on top of the spread. Fold the crepe in half, then fold it over again to form a triangle shape, encasing the filling.

              Place the filled crepes on serving plates and garnish with a sprinkle of chopped hazelnuts and a dusting of powdered sugar for an elegant touch.

                Serve the crepes warm, and for an extra indulgent treat, drizzle additional chocolate hazelnut spread on top just before serving.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4