Chocolate Hazelnut Banana Crepes
In a large mixing bowl, whisk together the flour and the eggs just until combined.
Add in the coconut milk, water and vanilla, and whisk to combine.
Add the salt, sugar and melted butter and whisk until smooth.
Refrigerate 1 hour to allow batter to rest.
Heat a small 9-inch nonstick sauté pan over medium heat. Rub the pan with butter and allow it to melt. Scoop about 1/3 cup of batter into the pan and swirl the pan so that the batter coats it evenly.
Cook the crepe for about 2 minutes, until it bubbles and is cooked through. Do not flip. Loosen with a spatula, and carefully transfer to a plate. Repeating with remaining batter, adding more butter between each crepe.
Carefully spread a thin layer of chocolate hazelnut spread over each crepe and cover half with thin banana slices. Fold the side with no bananas carefully over the other half and then fold in quarters. Top with drizzle of chocolate spread, a few banana slices and powdered sugar.
Prep Time: 10 minutes, plus 1 hour to chill batter
Cook Time: 15 minutes
Makes: 5-6 crepes
- 2 Large eggs
- ¾ Cup coconut milk
- ½ Cup water
- 1 Teaspoon vanilla
- ¼ Teaspoon salt
- 2 Tablespoons granulated sugar
- 2 Tablespoons unsalted butter melted and cooled, plus more for cooking
- 1 Jar chocolate hazelnut spread
- 4-6 Small bananas
- Powdered sugar for garnish
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