Chocolate-Hazelnut Banana Crepes Recipe

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Chocolate-Hazelnut Banana Crepes Recipe
Chocolate-Hazelnut Banana Crepes Recipe photo by Taste of Home
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Chocolate-Hazelnut Banana Crepes Recipe

Read Reviews
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Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.

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

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

Nutritional 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.

  • 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
  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. Yield: 10 servings.
Originally published as Chocolate-Hazelnut Banana Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p197

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Reviews forChocolate-Hazelnut Banana Crepes

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MY REVIEW
Dorimay User ID: 4326688 276454
Reviewed Oct. 19, 2017

"I was concerned with the amount of sugar in the Nutella, so I mixed equal amounts of Nutella and Almond Butter and used it on the crepes with the bananas. It was absolutely delicious, no one knew what iI did, and could no tell the difference, and best of all, no one missed the extra sugar!"

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sugarcrystal User ID: 5836839 223739
Reviewed Mar. 28, 2015

"This is my favorite way to eat crepes. Nothing beats hazelnuts and bananas!"

MY REVIEW
kckamargo63 User ID: 7981779 123237
Reviewed Sep. 29, 2014

"These crepes are really delicious, especially for cool winter evenings."

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