Nutella and Banana Crepes

My awesome NCOIC left our squadron for a new adventure not too long ago. To say goodbye, we had a going away shindig in the squadron bar the morning of his last day. Of course I had to bake something! I made two types of stuffed crepes - a cream cheese stuffed strawberry one and this one!

Nutella is one of my top 5 favorite foods (bacon, bourbon, pierogi, Nutella, and any melted cheese, in that order if you were wondering...) and the warm, melty Nutella that oozes out of the these crepes when you cut into them are a thing of beauty. Warm bananas and crunchy hazelnuts on top bring it home with some additional textures and flavors. This is for sure a crowd pleaser!

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Servings: 8-12

Prep Time: 40 min

Total Time: 1 hr 30 min

INGREDIENTS:

For the Crepes...

• 3 eggs

• 1 cup flour

• Pinch of salt

• 1 Tbsp sugar

• 1 cup milk

• 2 Tbsp melted butter (+ a few more Tbsp for greasing the pan)

For the Filling and Topping...

• 2 cups Nutella, warmed for easy spreading

• 2 bananas, sliced

• 1/2 cup toasted, crushed hazelnuts

DIRECTIONS:

To make the Crepes...

1. Beat eggs in a medium sized mixing bowl. Add flour, sugar, and salt and mix until combined.

2. Add melted butter and mix again.

3. Add a small amount of milk at a time while mixing until it is all incorporated. This will help the batter stay smooth and minimize lumps.

4. Heat a pan over medium heat. Melt 1/4 Tbsp of butter in the pan.

5. Once the pan is hot, add 1/3 cup of the batter to the pan and swirl so the batter evenly coats the entire bottom of the pan.

6. Allow the crepe to cook for about 1 minute, or until the edges get lightly golden brown and it no longer looks wet. Flip the crepe and cook for another 30 seconds.

7. Remove crepe from the plan and place it on a plate. Repeat the cooking process until all the batter is used up, making sure to continue to add butter to the pan every few crepes to prevent sticking.

8. Your crepes will store, covered, in the refrigerator for up to 3 days.

To Assemble...

1. Grease a 9x11 inch baking dish and preheat the oven to 325 degrees F.

2. Spread 2 Tbsp of Nutella on a crepe. You can either roll the crepe like a cigar or fold the crepe in half, then fold it again to create a triangle. Place the filled crepe in the prepared baking dish.

3. Continue filling and rolling/folding the crepes until they are all in the dish.

4. Bake for 15 minutes.

5. Top with sliced bananas and toasted hazelnuts and drizzle with more warmed nutella. Serve warm!