Ingredients

For the crepes:
2 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch salt, preferable gray salt
2 tablespoons butter
4 tablespoons hazelnuts, peeled, toasted, chopped

For the filling:
4 bananas
3 tablespoons butter

2 fresh bay leaves
2 lemons, juiced
1 tablespoon brown sugar
1/4 cup tangerine juice
1 cup fresh raspberries, optional
1 small jar hazelnut spread (recommended: Nutella)

For the sauce:
3 tablespoons unsalted butter
2 lemons, juiced
1 tablespoon brown sugar
Confectioners' sugar, for serving

For the crepes:

Directions

In a non-reactive bowl, whisk together the
eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute
pan over low heat melt the butter and cook it until it is light brown.

Add the egg and milk mix to the flour and salt and mix well so that there are no large
clumps. Add the browned butter and mix to incorporate, being careful not to overwork
batter. The batter should just coat the back of a spoon. If seems too thick, thin it out
with a little more milk or water. Let the batter rest for 1 hour prior to cooking
crepes.

Ingredients

For the filling:

Directions

Peel
bananas, cut in half lengthwise and then cut 1/2-inch slices widthwise. In a large saute
pan over medium-high heat melt the butter and cook until lightly browned, add the bay
leaves to the hot butter and cook until it crackles slightly, add the lemon juice and
sugar, stirring so that the sugar dissolves. Add the bananas and tangerine juice and cook
for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy.
Add the raspberries, if using. Stir gently to combine. Set this mixture aside and let cool
slightly.

After the crepe batter has rested for 1 hour, heat 1 (10-inch) nonstick saute pan over
medium heat. Add 2 ounces of the crepe batter to the pan, remove pan from heat and tilt

slightly to spread the batter over the entire pan. Return to heat and sprinkle the top
with 1 teaspoon of the chopped hazelnuts. Cook for about 1 minute until the bottom side is
lightly browned. With your fingertips and a spatula, carefully flip crepe and cook the
second side for about 15 seconds. Set the cooked crepe on a baking sheet and repeat until
you have used all of the batter. You should be able to produce 8 to 10 crepes.

Lay the crepes out on a flat surface. Spread each crepe with about 1 tablespoon of
hazelnut spread. In one fourth of the crepe, spoon about 2 tablespoons of the banana
mixture and fold the crepe over in half and in half again so that it has a triangular
shape. Repeat this with all of the crepes.

Ingredients

For the
sauce:

Directions

In a small saute pan over medium heat melt the butter
and cook until lightly browned, add the lemon juice and brown sugar and stir to
dissolve.

Serve the crepes on a plate with the sauce spooned over the top and sprinkled with the
remaining chopped hazelnuts and confectioners' sugar.