Ingredients

For the spread:
4 ounces peeled toasted hazelnuts
2 tablespoons vegetable oil
2 tablespoons powdered sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
12 ounces milk chocolate, chopped and melted

For the crepes:
2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk

1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup all-purpose flour
Unsalted butter
2 bananas, sliced
Confectioners' sugar

Directions

In a food processor, grind the hazelnuts
into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add
the melted chocolate and blend well. Strain the mixture through a fine strainer to remove
any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to
let cool and thicken slightly. Keeps 1 month, covered, at room temperature.

In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar,
and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to
10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour
or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter
coats the bottom. Replace the pan on the burner and cook just until set and the underside

is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the
other side is lightly browned. Transfer to a platter. Repeat until the batter is used
up.

One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then
some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each
of 4 serving plates. Sprinkle with confectioners' sugar and
serve.

Directions

Notes about the recipe: While in Italy we discovered
Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can't get
enough of it but also have trouble finding it. So I figured out how to make my own! This
recipe makes more hazelnut spread than you need but it keeps and is great to spread on
toast, inside croissants or on brioche. I've even caught family members just spreading it
on a banana as they peel it down, one schmear per bite.