Recipe courtesy of David Rocco
Save Recipe Print
9 min
5 min
4 min
4 servings



In a bowl, combine the flour, egg, olive oil, salt, and half the milk. Whisk the batter well, adding the remaining milk, a little at a time, until the batter is silky smooth in consistency.

Heat a hot nonstick skillet. Add a ladle of batter to the hot skillet. Evenly smooth out the batter. Cook until the batter sets and the underside is lightly browned. Run a spatula underneath the crepe and flip over. Cook until the other side is lightly browned. Remove from heat.

Smear the chocolate-hazelnut spread over the crepe and add the bananas to one side. Then fold over the crepe and sprinkle with icing sugar (confectioners'). Serve the crepes immediately.

Repeat the above process with the remaining batter to make the additional servings.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.



Recipe courtesy of Alton Brown

Oklahoma Joe's Pulled Pork

Recipe courtesy of Jeff Stehney

Oklahoma Joe's Smoked Brisket Flat

Recipe courtesy of Jeff Stehney

Sloppy Joe and Macaroni Casserole

Recipe courtesy of Rachael Ray

Chocolate Hazelnut Spread with Crepes

Recipe courtesy of Gale Gand

Banana, Chocolate Hazelnut and Potato Straw Crepe

Recipe courtesy of Jeff Mauro

Chocolate-Hazelnut Gelato

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories