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Chocolate-Hazelnut Banana Crepes Recipe

Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It taste elegant but takes so little effort. —Cathy Hall, Phoenix, Arizona

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Chocolate-Hazelnut Banana Crepes Recipe

Prep: 15 min. + chilling Cook: 15 min.

Yield: 10 Servings

15 15 30

Ingredients

2 eggs
2 egg whites
3/4 cup water
1/2 cup 2% milk
1 tablespoon canola oil
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons brown sugar
4 medium bananas, peeled and sliced
1/3 cup Nutella

Directions

In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat.
Spread Nutella over each crepe; top with bananas. Roll up and serve. Yield: 10 servings.

Nutritional Facts 1 filled crepe equals 208 calories, 8 g fat (2 g saturated fat), 49 mg cholesterol, 171 mg sodium, 31 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Chocolate-Hazelnut Banana Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p197

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.