Recipes : Banana Nutella Crepes : Food Network

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Banana Nutella Crepes
Recipe courtesy Michael Chiarello

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.