Chocolate-Hazelnut Banana Crepes

Total Time

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

Makes

10 servings

Updated: Oct. 12, 2022
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 tastes elegant but takes so little effort. —Cathy Hall, Lyndhurst, Virginia
Chocolate-Hazelnut Banana Crepes Recipe photo by Taste of Home

Ingredients

  • 2 large eggs
  • 2 large 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

  1. 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.
  2. 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.
  3. 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.
  4. Spread Nutella over each crepe; top with bananas. Roll up and serve.

Nutrition Facts

1 filled crepe: 208 calories, 8g fat (2g saturated fat), 49mg cholesterol, 171mg sodium, 31g carbohydrate (16g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.