Sweet nutella crepes filled with a chocolate hazelnut spread and sliced bananas. Only 5 minutes of prep and perfect for Sunday brunch or dessert night.
For serving: Sliced bananas or fresh berries, powdered sugar, whipped cream
Instructions
Combine all of the ingredients (except the nutella) in a blender. Mix until the batter is smooth, about 15 to 20 seconds. Chill the batter in the refrigerator for at least 30 minutes, or overnight.
Spray an 8-inch frying pan (or crepe pan) with non-stick spray. Turn the heat to medium- low, then pour 1/4 cup batter into the pan. Immediately turn the pan from side to side to form an even circle. Cook each side for about 1 to 2 minutes, or until lightly browned. Remove from heat and stack until serving.
Spread with nutella and add sliced bananas or berries if desired.
Notes
To keep warm: Place the crepes on a baking sheet in the oven at 175°F.Storing: Leftover crepes can be stored in the fridge for up to 3 days. Simply stack the crepes and store in a zip top bag. You can place a piece of wax paper in between each crepe to prevent sticking (however I never do). Reheating: Reheat in the microwave or on the skillet until warm.