Banana And Nutella Crepes Recipes

NUTELLA BANANA CREPES

Nutella Banana Crepes image

I had this just about everyday at a crepe stand (like a hot dog stand Frenchified) off the metro in Paris. I made up the recipe for purposes of posting, but could not get enough of these while I was there! I hope these end up being close to what I had there. Feel free to mess with the amounts to your liking. You can purchase the ready-made crepes at the store or find a good recipe here on zaar and use that. Whatever you feel comfortable with. Posted for ZWT3.

Provided by Crocheting Mama

Categories Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 crepe
2 tablespoons chocolate hazelnut spread (I recommend Nutella)
1 banana

Steps:

Warm crepe in microwave.
Spread Nutella over entire crepe. (use more or less to your taste).
Slice banana onto crepe down the center making a row.
Roll crepe up burrito-style and enjoy. (Alternatively, you could do as they did there and spread the nutella while the crepe is cooking, then place the bananas on 1/4 of it, then fold in 1/2 and 1/2 again).
Repeat as necessary.

Nutrition Facts : Calories 305.2, Fat 11.4, SaturatedFat 2.1, Sodium 16.4, Carbohydrate 50, Fiber 5.1, Sugar 34.7, Protein 3.3

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.

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