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To make these delightful crepes, you need simple ingredients. Here’s what you will need: - 1 cup all-purpose flour - 2 large eggs - 1 1/2 cups milk - 1 tablespoon sugar - 1/2 teaspoon salt - 2 tablespoons melted butter (plus extra for cooking) These items create a smooth batter that will become your crepes. The flour gives the right texture, while the eggs add richness. The milk keeps them soft and tender. Now, let’s talk about toppings. You can make your crepes even more special with these: - 1 ripe banana, sliced - 1/2 cup chocolate hazelnut spread - Chopped hazelnuts for garnish - Powdered sugar for dusting These toppings add flavor and crunch. The banana pairs well with the creamy chocolate hazelnut spread. Hazelnuts provide a nice crunch, while powdered sugar adds sweetness. Having the right tools makes cooking easier. Here are some tools you should have: - Mixing bowl - Whisk - Non-stick skillet - Spatula A mixing bowl helps you combine the ingredients well. A whisk is great for making the batter smooth. A non-stick skillet ensures your crepes don’t stick, and a spatula helps you flip them easily. With these ingredients and tools ready, you can start making your own Chocolate Hazelnut Banana Crepes! Mixing the Dry and Wet Ingredients First, take a big bowl. Add 1 cup of flour, 2 eggs, and 1 tablespoon of sugar. Pour in 1 1/2 cups of milk and 1/2 teaspoon of salt. Whisk it all together until smooth. Stir in 2 tablespoons of melted butter. This makes the batter rich and tasty. Resting the Batter Let the batter rest for 30 minutes. This helps the flour soak up the liquid. It makes the crepes soft and easy to cook. Cover the bowl with a cloth while you wait. Heating the Skillet Heat a non-stick skillet over medium heat. Add a little butter to coat the pan. This keeps the crepes from sticking and adds flavor. Swirling and Flipping Techniques Pour about 1/4 cup of batter into the skillet. Quickly swirl the pan to spread the batter evenly. Cook for 1-2 minutes. Watch for the edges to lift. When the bottom is golden brown, flip it. Cook for another minute. Remove it from the pan and repeat with the rest of the batter. Spreading the Chocolate Hazelnut Spread Take one crepe and spread 1 tablespoon of chocolate hazelnut spread on one side. Make sure to cover it well for a rich taste. Adding Banana Slices Next, add a few slices of ripe banana on top of the spread. The banana adds sweetness and flavor, balancing the chocolate. Folding and Serving Fold the crepe over twice to form a triangle. Place the filled crepes on plates. Sprinkle with chopped hazelnuts and powdered sugar for a nice finish. Serve warm, and drizzle more chocolate hazelnut spread if you wish. Enjoy every bite of this delicious treat! To make thin crepes, use the right amount of batter. Pour about 1/4 cup into the skillet. Swirl it quickly to cover the bottom. This helps create a thin layer. Aim for a golden color on the edges. If it’s too thick, your crepes will be chewy. Practice makes perfect, so don’t worry if they aren’t flawless at first! One common mistake is not letting the batter rest. Resting allows the gluten to relax. This helps the crepes cook more evenly. Another issue is using too high heat. If the pan is too hot, the crepes can burn quickly. Use medium heat and adjust as needed. Lastly, don’t forget to add enough butter to the pan before each crepe. If you have leftover batter, store it in the fridge. Place it in a tight container and cover it well. The batter can last for up to two days. Before using again, give it a good stir. If it seems too thick, add a splash of milk. This keeps your crepes light and lovely every time you cook! {{image_2}} You can switch up your chocolate hazelnut spread with other tasty options. Try peanut butter for a nutty twist. Almond butter also works well and adds a different flavor. For a fruity kick, use strawberry or raspberry jam. You can even mix cream cheese with honey for a rich filling. These choices bring new tastes to your crepes. If you need gluten-free crepes, use a gluten-free flour blend. Many brands work well and keep the taste good. For dairy-free options, swap regular milk for almond or oat milk. Use a dairy-free butter substitute for cooking. These changes help everyone enjoy this treat without worries. In spring or summer, add fresh berries for a burst of flavor. Strawberries, blueberries, or raspberries can brighten your crepes. Slice the berries and sprinkle them over the chocolate spread with bananas. This adds taste and makes the dish colorful. You can also use cooked apples or pears in fall for a cozy touch. Each season offers fun ways to change your crepes! You can keep leftover crepes in the fridge. Stack them neatly with a piece of parchment paper in between. Wrap the stack in plastic wrap or place it in an airtight container. They will stay fresh for up to three days. When you are ready to eat them, take out as many as you need. Freezing unfilled crepes is a great way to save time. Stack the crepes with parchment paper in between, just like for the fridge. Place them in a freezer-safe bag or container. They can last up to two months in the freezer. When you want to use them, thaw them in the fridge overnight. To reheat crepes, heat a non-stick skillet over low heat. Add a tiny bit of butter. Place the crepe in the pan and warm it for about 30 seconds on each side. You can also use the microwave. Put the crepe on a plate and cover it with a damp paper towel. Heat it for about 15 seconds. Enjoy your delicious crepes warm! Yes, you can make crepes ahead of time. Cook them fully, then cool them. Stack the crepes with parchment paper in between. Store in the fridge for up to three days. You can also freeze them for longer storage. Just remember to wrap them well. When you are ready, reheat them in a pan or microwave. If you don’t have chocolate hazelnut spread, use peanut butter or almond butter. You can also try using plain chocolate spread. For a healthier option, use mashed avocado with cocoa powder. Each has its own taste, but they all add creaminess and flavor. To keep crepes from sticking, use a non-stick skillet. Always add a bit of butter before each crepe. Heat the pan well before pouring the batter. If your first crepe sticks, it may not have cooked long enough. Just keep practicing, and you’ll get the hang of it! Flipping crepes can be tricky, but here are some tips. Wait until the edges lift slightly. Use a spatula to gently lift the crepe. Then, slide the spatula under and flip it quickly. Practice makes perfect! If you drop it, just laugh and try again. You learned about making crepes, from ingredients to serving ideas. Remember to mix your batter well and let it rest for the best results. Avoid common mistakes for thin, tasty crepes. Try new fillings, like fruits or nut spreads, for variety. Store and reheat them easily for quick meals. Enjoy the process, and you'll find making crepes fun and rewarding. Keep practicing, and soon you’ll master this delightful dish!

Chocolate Hazelnut Banana Crepes

Indulge in the ultimate dessert with these delicious Chocolate Hazelnut Banana Crepes! This easy recipe will show you how to create soft and thin crepes filled with creamy chocolate hazelnut spread and fresh banana slices. Perfect for breakfast or a sweet treat, these crepes are topped with crunchy hazelnuts and a dusting of powdered sugar.
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Ingredients
  

1 cup all-purpose flour

2 large eggs

1 1/2 cups milk

1 tablespoon sugar

1/2 teaspoon salt

2 tablespoons melted butter (plus extra for cooking)

1 ripe banana, sliced

1/2 cup chocolate hazelnut spread

Chopped hazelnuts for garnish

Powdered sugar for dusting

Instructions
 

In a mixing bowl, whisk together the flour, eggs, milk, sugar, and salt until smooth. Stir in the melted butter. Let the batter rest for 30 minutes.

    Heat a non-stick skillet over medium heat and add a small amount of butter to coat the pan.

      Pour about 1/4 cup of the batter into the skillet, swirling it to create a thin, even layer. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown.

        Carefully flip the crepe and cook for another minute on the other side. Remove from the pan and repeat with the remaining batter, adding more butter as needed.

          Once all crepes are cooked, spread a tablespoon of chocolate hazelnut spread on one side of each crepe.

            Add a few slices of banana on top of the spread, then fold the crepe over twice to create a triangle shape.

              Place the filled crepes on serving plates and sprinkle with chopped hazelnuts and powdered sugar for garnish.

                Serve warm, and if desired, drizzle extra chocolate hazelnut spread on top.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4