Cookbook:Nutella Crepes

Crêpes

 * 1 cup (140 g / 4.9 oz) all-purpose flour
 * 2 eggs
 * ¼ cup (55 g / 1.9 oz) white granulated sugar
 * ¾ cup (185 g / 6.3 oz) milk
 * ½ cup (125 g / 4.2 oz) water
 * 1 tablespoon vanilla extract
 * 3 tablespoons butter, melted
 * 9 tablespoons butter

Assembly

 * 1 ½ cups (450 g / 16 oz) Nutella or chocolate hazelnut spread
 * ⅓ cup (80 g / 2.7 oz) sweetened whipped cream
 * 32 banana slices, 0.5 in thick
 * ¼ cup (20 g / 0.71 oz) chopped hazelnuts
 * Powdered sugar

Crêpes

 * 1) 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.
 * 2) Heat a small nonstick skillet over medium heat. Swirl 1 tablespoon of butter around the pan. Pour 1 oz of batter into the center of the pan and swirl to spread evenly into a thin crêpe.
 * 3) Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a dish. Lay them out flat so they can cool.
 * 4) Continue making crêpes until all batter is gone. Let cool.

Assembly

 * 1) Gently fold the whipped cream into the nutella. Set aside.
 * 2) Spread ¼ cup (65 g) of the nutella mixture on one side of each crepe, stopping 1 in from the edges. Fold in half, then in half again, then set aside.
 * 3) 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.
 * 4) Serve immediately.

Notes, tips, and variations

 * After the crêpes have cooled you can stack them and store in zipper bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.