- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 8 crepes
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup heavy cream
2 tablespoons butter, melted, plus more for cooking
1 egg
1/2 cup chocolate hazelnut spread, such as Nutella
4 bananas, sliced into 1/2-inch-thick rounds
1 can store-bought potato straws
Powdered sugar, for dusting
Directions
- In a large bowl, mix the flour and salt together. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour.
- Add a pat of butter to a 10-inch nonstick skillet over medium-high heat. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.
- Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws. Roll up, closing off both ends and cut on a bias. Serve dusted with powdered sugar.
