Nutella Crepes
Thin homemade crêpes filled with Nutella lightened by whipped cream make a dessert that is rich without being heavy. Folding cream into the spread gives the filling a softer, mousse-like texture that spreads easily. Banana slices and chopped hazelnuts add freshness and crunch. The cooked crêpes also keep well, so you can make them days ahead, refrigerated or frozen, and assemble when ready.
Instructions
Put the flour, eggs, sugar, milk, water, vanilla and the 3 tablespoons of melted butter in a blender and blend for about 10 seconds, until the batter is smooth. Pour it into a container and chill it in the refrigerator for 1 hour.
Heat a small nonstick skillet over medium heat and swirl 1 tablespoon of the remaining butter around the pan. Pour 1 ounce (28 g) of batter into the center and tilt the pan so it spreads into a thin, even round.
Cook the crêpe for 30 seconds, flip it, and cook for another 10 seconds. Slide it onto a dish and lay it flat to cool. Repeat with the rest of the batter, buttering the pan each time, until all the batter is used.
Gently fold the whipped cream into the Nutella until the mixture is evenly combined, and set it aside.
Spread ¼ cup (65 g) of the Nutella mixture over one side of each cooled crêpe, stopping 1 inch (2.5 cm) short of the edges. Fold each crêpe in half, then in half again, and set them aside.
Microwave the remaining Nutella on high until it is slightly thinned. Drizzle it over the folded crêpes, and set 4 banana slices on each plate.
Sprinkle the crêpes with chopped hazelnuts and dust them with powdered sugar. Add extra whipped cream and a sprig of mint if you like, and serve right away.
Make it personal.
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