Recipe courtesy of David Rocco
Joe David's Chocolate-Hazelnut Crepes
- Level: Easy
- Yield: 4 servings
- Total: 9 min
- Prep: 5 min
- Cook: 4 min
Ingredients
1 cup/240 ml flour
1 egg
1 tablespoon/15 ml extra-virgin olive oil
Pinch salt
1 1/2 cups/353 ml milk
Chocolate-hazelnut spread (recommended: Nutella), as much as you like
Bananas, sliced, as much as you like
Icing sugar (confectioners' sugar), for sprinkling
Directions
- 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.