Banana, Chocolate Hazelnut and Potato Straw Crepe
- Total:
- 1 hr 20 min
- Prep:
- 10 min
- Inactive:
- 1 hr
- Cook:
- 10 min
- Yield:
- 8 crepes
- Level:
- Easy
Ingredients
Directions
Watch how to make this recipe.
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.
My Private Notes
Now Playing
Berry Dessert Lasagna 00:57
Now Playing
Barefoot Contessa Potato Salad 04:11
Now Playing
Grilled Brie with Prosciutto 00:40
Now Playing
Shrimp Scampi Zoodles 00:42
Now Playing
Double Watermelon Keg 01:01
Now Playing
Fruit Pizzas 03:48
IDEAS YOU'LL LOVE
Browse Reviews By Keyword
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.
See it Now!
