Banana and Hazelnut Crepes
Thin, delicate crepes filled with sweet bananas and rich hazelnut spread for an indulgent yet light treat. Perfect for breakfast, brunch, or dessert with elegant flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3-4 servings
- Category: Breakfast
- Method: Pan Fry
- Cuisine: French
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Eggs
- Milk
- Butter, melted
- Sugar
- Salt
- Vanilla extract
- Bananas, sliced
- Hazelnut spread
- Powdered sugar (optional)
- Chopped hazelnuts (optional)
Instructions
- In a bowl, whisk together flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until smooth.
- Let the batter rest for 10–15 minutes.
- Heat a nonstick pan over medium heat and lightly grease it.
- Pour a small amount of batter into the pan, swirling to coat the surface thinly.
- Cook for 1–2 minutes until set, then flip and cook briefly on the other side.
- Remove and repeat with remaining batter.
- Spread hazelnut spread over each crepe and add sliced bananas.
- Fold or roll the crepes.
- Dust with powdered sugar and sprinkle with chopped hazelnuts if desired.
- Serve warm.
Notes
- Drizzle melted chocolate on top for extra richness.
- Add berries like strawberries or raspberries for freshness.
- Top with whipped cream for a more indulgent version.
- Use plant-based milk and butter for a dairy-free option.
- Drizzle caramel sauce for added sweetness.
- Store crepes in the refrigerator for up to 2 days and reheat gently.
- Add fillings fresh after reheating for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 120 mg
Find it online: https://thefamilycooking.com/banana-and-hazelnut-crepes/
