Crêpes with Chocolate-Hazelnut Spread and Bananas

Cuisinart original

A sweet-tooth breakfast, or a fun dessert, the crêpes can also be filled with savory items, such as scrambled eggs and vegetables

Ingredients

¼    cup unsalted butter, cut into
       tablespoons
1     cup reduced-fat milk, room
       temperature
¾    cup unbleached, all-purpose flour
½    teaspoon kosher salt
1     tablespoon granulated sugar
3     large eggs, room temperature
1     teaspoon pure vanilla extract
1     teaspoon unsalted butter, room
       temperature
Filling:
½     cup chocolate-hazelnut spread,
        room temperature
2-3  bananas, thinly sliced
       confectioners’ sugar, for serving


Nutritional information

Nutritional information per crêpe:
Calories 264 (35% from fat) • carb. 40g pro. 5g • fat 9g • sat. fat 6g • chol. 47g sod. 440g • calc. 99mg • fiber 1g

Instructions

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