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
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.
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