Delicious Banana Stuffed Crepes with Indulgent Hazelnut Sauce

Indulge in the perfect breakfast or dessert with these mouthwatering banana stuffed crepes. Filled with ripe bananas and drizzled with a creamy hazelnut sauce, this recipe is a true crowd-pleaser. The crepes are light, fluffy, and slightly sweet, while the hazelnut sauce adds a rich and nutty flavor. With just a few simple ingredients and a little bit of preparation, you can enjoy this delightful treat in no time. Whether you're hosting a brunch or craving a decadent dessert, these banana stuffed crepes are sure to impress.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk, divided
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 2 ripe bananas, sliced
• 1/4 cup chopped hazelnuts
• 1/4 cup Nutella or any chocolate hazelnut spread
• 1/4 cup heavy cream
• 1 tablespoon powdered sugar

Directions

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add 1 cup of milk, eggs, and melted butter to the bowl. Whisk until the batter is smooth and lump-free.
3. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the skillet with butter or cooking spray.
4. Pour 1/4 cup of the batter into the skillet and swirl it around to spread it evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown.
5. Flip the crepe using a spatula and cook the other side for about 1 minute. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
6. In a small saucepan, heat the remaining 1/4 cup of milk over medium heat until hot but not boiling.
7. Add the chocolate hazelnut spread to the hot milk and whisk until the sauce is smooth and well combined.
8. In a separate skillet, toast the chopped hazelnuts over medium heat for about 2-3 minutes until fragrant and lightly browned. Set aside.
9. To assemble the crepes, place a few banana slices in the center of each crepe. Roll up the crepe and place it on a serving dish.
10. Drizzle the hazelnut sauce over the crepes and sprinkle with the toasted hazelnuts.
11. In a small bowl, whip the heavy cream with powdered sugar until soft peaks form.
12. Serve the banana stuffed crepes with a dollop of whipped cream on top and enjoy!

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