Vanilla Crepes with Chocolate Hazelnut Spread & Bananas

Author: Sarah Bates | The Chef Next Door

Serves 4 (2 crepes each)


1 1/2 cups vanilla almond milk

1 cup flour

4 eggs

3 Tbsp unsalted butter, melted

1 Tbsp sugar

1 tsp pure vanilla extract

Pinch of salt

1/2 cup chocolate hazelnut spread

3 bananas, sliced

Powdered sugar, for dusting on top

In a medium bowl, combine all of the crepe ingredients, milk through salt, and whisk vigorously until smooth. Let the batter rest at least 15 minutes at room temperature before using.

Heat a crepe pan or 12-inch nonstick skillet over medium heat. Add a teaspoon of butter to coat the pan. Using a 1/3 cup measure, pour the batter onto the pan and rotate the pan around to completely cover the bottom. Cook until underside of crepe is golden brown, about 3 minutes. Loosen the edge of the crepe with a rubber spatula, then using the spatula and your fingertips, quickly flip over. Cook another 2 minutes more. Slide the crepe out of the pan and repeat with remaining batter, coating the pan with additional butter as needed.

Once the crepes are all cooked, start to assemble them. Place two crepes on a plate, spread a tablespoon of the chocolate hazelnut spread down the center of each one, then top with banana slices. Fold each side toward the center to close. Place a few additional banana slices on top and sprinkle with powdered sugar.

Bon Appetit!