| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings plus extra spread |
Ingredients
- 4 ounces peeled toasted hazelnuts
- 2 tablespoons vegetable oil
- 2 tablespoons powdered sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon vanilla extract
- 12 ounces milk chocolate, chopped and melted
- 2 eggs
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup all-purpose flour
- Unsalted butter
- 2 bananas, sliced
- Confectioners’ sugar
Instructions
- In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature.
- In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
- One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners’ sugar and serve.
- Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can’t get enough of it but also have trouble finding it. So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche. I’ve even caught family members just spreading it on a banana as they peel it down, one schmear per bite.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 913 |
| Total Fat | 56 g |
| Saturated Fat | 21 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 8 g |
| Sugar | 62 g |
| Protein | 17 g |
| Cholesterol | 110 mg |
| Sodium | 258 mg |
Reviews
We used the crepe portion of this recipe in combination with Nutella and banana. They came out perfectly! Our guests were quite impressed that we made the crepes from scratch. Use the guideline of two tablespoons of batter for a perfect size.
I cann’t wait to make this with my children on Christmas day!! It is so easy and reminds me of the street vendors in Paris! YUM!!!
With Nutella, this recipe is even easier! I’ve tried 3 crepe recipes from Food Network and this is by far the best. Alton Brown suggested that the batter will keep for up to 48 hrs so it’s so easy to make one slightly thicker crepe, a little bit of Nutella, 1 sliced banana and you’ll have a yummy semi-healthy fresh desert. Hhmm … I wonder if this goes well with a scoop of Giada De Laurentiis’s Chocolate-Hazelnut Gelato.
Very simple and easy recipe for delicious crepes. If you’re stretched for time, you can use Nutella for the hazelnut spread.
sounds good but could as well use a commercial hazelnut spread – check http://www.croatiareport.com/crofood.html for another pancake recipe
The hazelnut spread is deelicious! I will definetely make this again.(I used 10 oz. milk chocolate and 2 oz. dark chocolate. It turned out perfect!)
This was a easy receipe, but it taste a bit too “eggy” for me.
I only made the spread (1/4 of a batch) and it tasted really good, I loved it. The only complaint I have, is that the spread solidifies with time and you have to either microwave it or add more vegetable oil to the mixture. Overall, an excellent Nutella substitue, far less greasy.
We made these crepes as part of a breakfast buffet for a girl’s sleepover (ages 8-11). We only used the basic crepe recipe, as we didn’t have the incredients for the hazelnut spread.
We used a regular frying pan and the crepes turned out wonderful. The texture was perfect and very easy to fold. The kids searched the kitchen for possible things to put inside the crepes (sour cream, honey, maple syrup, jam, peanut butter, cheese, chocolate syrup, spinach, etc.) and they loved making and eating the crepes.
I’m glad I couldn’t find the crepe recipe that I usually use because I much prefer this one!
I’m also a big fan of Nutella, so I’ll definitely try out the recipe for hazelnut spread!