Crepes with Banana & Nutella

A friend's Facebook status announced her discovery of Nutella, a hazelnut spread the company describes  as containing "quality ingredients such as skim milk and a hint of cocoa..."  The comments that followed ranged from detailing the various ways one might eat Nutella to strategies to avoid what one poster described as "crack in a cute little jar".  Nutella, by itself, is delicious.  Wrap it in a homemade crepe and dapple it with bananas and it's not only delicious, it's elegant, too.  A perfect dessert for your Valentine or any time.

What's In It:

Crepes:

2 lg. eggs (Thank you Sylvia, Cleo, Pat, and Lucy!)

1 c. unbleached flour

3/4 c. milk 

1/2 c. water

3 tbs. butter, melted

Additional butter to coat pan

Filling:

1 jar Nutella

Bananas (1 lg. banana will fill 2 crepes)

Topping:

Chocolate syrup (Such as Hershey's)

Powdered sugar, sifted

How To Make It:

Combine all ingredients in blender and pulse 10 seconds.

Refrigerate batter for 1 hour.  (Can be made up to 48 hours ahead)

Coat bottom and sides of a small saucepan (or crepe pan) with butter over medium heat.

Pour 1/8 c. batter into center of pan and swirl to spread evenly.

Cook for 30 seconds before flipping.

Cook for 10 seconds more before removing to lie flat on a cutting board.

Repeat process until batter is gone.

When crepes have cooled, they may be stacked and stored in plastic bags in either the refrigerator or freezer.

May keep frozen up to 2 months. (When using frozen crepes, allow to thaw before attempting to peel apart.)

Slice bananas into 1/4-inch slices.

Spread 2 tsp. Nutella over top 1/2 of crepe.

Top with 8 to 10 banana slices.

Fold crepe into quarters.

Dust with powder sugar (Using the sifter accomplishes 2 things at once)

Drizzle with chocolate syrup.

Repeat for desired number of servings.

Serve warm.

Crepe recipe courtesy of Alton Brown.