Best Banana Nutella Crepes Recipes

BANANA NUTELLA CREPES

Banana Nutella Crepes image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 1h55m

Yield about 8 to 10 crepes

Number Of Ingredients 18

Ingredients

2 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch salt, preferable gray salt
2 tablespoons butter
4 tablespoons hazelnuts, peeled, toasted, chopped
4 bananas
3 tablespoons butter
2 fresh bay leaves
2 lemons, juiced
1 tablespoon brown sugar
1/4 cup tangerine juice
1 cup fresh raspberries, optional
1 small jar hazelnut spread (recommended: Nutella)
3 tablespoons unsalted butter
2 lemons, juiced
1 tablespoon brown sugar
Confectioners' sugar, for serving

Steps:

In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown.
Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.

NUTELLA®, BANANA, AND WHIPPED CREAM-FILLED CREPES

Nutella®, Banana, and Whipped Cream-Filled Crepes image

Nutella® crepes are a favorite at the 'roulottes' (restaurant vans) on the Tahiti waterfront. The chocolate, banana, and whipped cream combination is simply delicious and addictive, too! Garnish with chocolate syrup, powdered sugar, and fresh berries if you wish.

Provided by Island Girl

Categories Breakfast and Brunch Crepes

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ cups milk, or as needed
2 eggs
1 cup all-purpose flour
½ teaspoon salt
3 teaspoons butter, melted
¾ cup chocolate-hazelnut spread (such as Nutella®), or to taste
3 bananas, sliced, or to taste
12 tablespoons prepared whipped cream, or to taste

Steps:

Whisk 1 1/2 cups milk and eggs in a large bowl. Stir in flour and salt. Add more milk if necessary, 1 teaspoon at a time, until batter is runny like tomato soup. Mix in melted butter.
Heat a nonstick crepe pan or skillet over medium heat. Pour 1/4 cup of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
Run a spatula around the edge of the skillet to loosen crepe; flip and cook until the other side has turned light brown, about 1 minute more. Remove to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter.
Top each crepe with chocolate-hazelnut spread, bananas, and whipped cream, in that older. Fold crepes in half, and then in half again to look like triangles. Arrange on a serving dish and serve immediately.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 52.1 g, Cholesterol 69.4 mg, Fat 15.4 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 4.4 g, Sodium 292.5 mg, Sugar 27.7 g