Don't worry if all your crêpes don't turn out perfectly; there's enough batter to allow for a few mistakes.
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups fat-free milk
2 large eggs, lightly beaten
1/4 cup hazelnut-chocolate spread (such as Nutella)
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
2 large firm unpeeled bananas (about 1 3/4 pounds)
Powdered sugar (optional)
How to Make It
To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.
Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.
Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.
Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.
Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.
Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.
Shockingly, these were just so-so. A lot of effort goes into making the crepes, without much bang for your buck. The banana filling definitely needs something more - cinnamon or brown sugar, or perhaps some drizzled agave nectar. The chocolate sauce also doesn't really taste like much more than slightly thinned nutella - maybe some spices in there as well, and I'd thin it more with extra milk for a drizzly sauce. But still, sweet, and banana-y, and chocolate-y, so yummy.
It's hard to go wrong with crepes and Nutella, but I agree that something was missing. I sprinkled the bananas with cinnamon; that helped. There wasn't really enough chocolate sauce for four servings and I prefer the sauce to go inside the crepes. The sauce was also a bit thin. I think some whipped cream would be a welcome addition.
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