Preparation

1. 1. Prepare the crêpes: Put the butter with the
2. milk in a small saucepan over low heat.
3. When the butter is melted, remove from
4. heat and cool slightly.
5. 2. While the butter/milk is heating, put the
6. flour, salt, and sugar in a medium bowl.
7. Mix on Speed 1 to combine, about 30
8. seconds. Add the eggs and vanilla extract
9. and mix on Speeds 2 to 3 until the mixture
10. resembles a thick and sticky batter. While
11. mixing on Speed 2, mix in the milk and
12. butter mixture until the batter is smooth,
13. increasing to Speed 3 once all of the
14. liquid has been added. Rest the batter
15. in the refrigerator for a minimum of 30
16. minutes, or up to overnight.
17. 3. Cook the crêpes: Mix the crêpe batter
18. briefly on Speeds 2 to 3 to remove any
19. lumps that may have formed. If lumps
20. remain, pour through a fine strainer. Set
21. an 8- to 10-inch crêpe pan or nonstick
22. skillet over medium/medium-high heat.
23. Once pan is hot, add the 1 teaspoon
24. of butter. Tilt pan to evenly distribute
25. the butter; let pan rest on heat for an
26. additional 30 seconds. Add a small
27. amount of batter, a scant ¼ cup, and
28. with the pan in hand, quickly and evenly
29. rotate it so the crêpe batter thinly coats
30. the entire bottom surface. Allow to cook
31. until set, about 2 minutes (traditionally
32. the crêpe should not brown). Flip and
33. cook on the second side for no more than
34. 30 seconds. Remove and repeat with
35. remaining batter.
36. 4. To serve, place one crêpe on a clean
37. surface. Put a thin layer of the chocolatehazelnut
38. spread on half of the crêpe and
39. then top with the sliced banana. Fold in
40. half, and then half again and serve. Dust
41. with the confectioners’ sugar. Repeat with
42. remaining crêpes