Circle B Kitchen
Serves 4
8 crepes (recipe follows)
1 cup mascarpone cheese, room temperature
1 cup Nutella (or Trader Joe's Cocoa Haze)
1 or 2 bananas thinly
1 cups chopped toasted hazelnuts (optional)
2 tablespoons of cocoa powder
2 tablespoons of powdered sugar
Make the crepes (can be done a day ahead and refrigerated).
Combine the Nutella and mascarpone cheese. Reserve a little of the mixture for serving.
Combine the cocoa powder and powdered sugar and set aside.
Spread some of the Nutella mixture on 1/2 of a crepe. Top with a few slices of banana. Fold the crepe in half over the filling and then in half again to form a triangle. Continue with the rest of the crepes.
To serve, place 2 crepes on a plate. Top with a dollop of the reserved Nutella mixture and a slice of banana. Using a small sifter, sprinkle with the cocoa powder mixture. If using, sprinkle with the toasted hazelnuts.
Crepes
1 cup flour
1/2 cup milk
1/2 cup warm water
3 tablespoons of melted butter
2 eggs
1/4 tsp salt
Whisk everything except the flour until well combined and then stir in the flour. Stir quickly to create a smooth, loose, sort of thin batter. If it seems a little thick, add a little more milk. A too-thick batter will not give you the thin, delicate crepes we're going for here.
Crepe batter can be made up to 2 days in advance, covered and refrigerated.
Melt about a 1/2 teaspoon of butter in a small nonstick saute pan (or spray with cooking spray).
Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom.
When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked (I've never had a problem with them sticking together).