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Chocolate-Hazelnut Banana Crepes

 Chocolate-Hazelnut Banana Crepes
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
10 ServingsPrep: 15 min. + chilling Cook: 15 min.

Ingredients

  • 2 eggs
  • 2 egg whites
  • 3/4 cup water
  • 1/2 cup 2% milk
  • 1 tablespoon canola oil
  • 1 cup King Arthur Unbleached 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.

2 of 2

Chocolate-Hazelnut Banana Crepes (continued)

Directions (continued)

  • 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. Diabetic Exchanges: 2 starch, 1-1/2 fat.