These light and delicate crepes are filled with creamy chocolate hazelnut spread and banana slices and come together quickly for a delicious weekend breakfast!
For years I was so intimidated to make crepes. Just looking at them I thought to myself, "Sarah, there is no way you can do that." I just knew I'd mess them up!
Fast forward about 15 years, I bought myself a cute and inexpensive crepe pan and thought what the heck, might as well give it a try. And guess what? I didn't mess them up. Well, maybe the first few from a batch, but that's normal. The pan has to be just the right temp, and you need just the perfect amount of butter on the pan. So usually the first two might break, or be a little light in color, but they still taste good.
I've got crepe making down to a science now and it really isn't that difficult at all. If you don't have a crepe pan, never fear. You can use a 12-inch skillet instead. Letting the batter rest for about 15 minutes after you mix it is a must too. Doing so makes the crepes light and fluffy.
These crepes can be filled with whatever you have on hand or your favorite fruits and spreads. Strawberries and blueberries are delicious, as well as cream cheese. I love the combination of strawberry cream cheese and fresh strawberry slices, but the chocolate hazelnut spread and bananas is probably my all time favorite!
Vanilla Crepes with Chocolate Hazelnut Spread & Bananas
Author: Sarah Bates | The Chef Next Door
Serves 4 (2 crepes each)
Print this recipe
1 1/2 cups vanilla almond milk
1 cup flour
3 Tbsp unsalted butter, melted
1 Tbsp sugar
1 tsp pure vanilla extract
Pinch of salt
1/2 cup chocolate hazelnut spread
3 bananas, sliced
Powdered sugar, for dusting on top
In a medium bowl, combine all of the crepe ingredients, milk through salt, and whisk vigorously until smooth. Let the batter rest at least 15 minutes at room temperature before using.
Heat a crepe pan or 12-inch nonstick skillet over medium heat. Add a teaspoon of butter to coat the pan. Using a 1/3 cup measure, pour the batter onto the pan and rotate the pan around to completely cover the bottom. Cook until underside of crepe is golden brown, about 3 minutes. Loosen the edge of the crepe with a rubber spatula, then using the spatula and your fingertips, quickly flip over. Cook another 2 minutes more. Slide the crepe out of the pan and repeat with remaining batter, coating the pan with additional butter as needed.
Once the crepes are all cooked, start to assemble them. Place two crepes on a plate, spread a tablespoon of the chocolate hazelnut spread down the center of each one, then top with banana slices. Fold each side toward the center to close. Place a few additional banana slices on top and sprinkle with powdered sugar.