Chocolate-Hazelnut Crêpe with Banana
Adapted from Martha Stewart
This classic recipe for a chocolate-hazelnut crêpe with banana will transport you to the streets of Paris.
Game Plan: You’ll need to make the batter for Basic Crêpes before you begin.
- 1/4 to 1/3 cup crêpe batter (see Game Plan note)
- 2 tablespoons chocolate-hazelnut spread, such as Nutella
- 1/2 ripe banana, sliced thin
- 2 teaspoons crushed toasted hazelnuts
1Heat a nonstick crepe or frying pan over medium heat and add enough crêpe batter to make a thin crepe (see recipe link in the note above).
2Flip the crêpe as directed and top with the chocolate-hazelnut spread, spreading it out with a spatula to come about 1 inch from the edge of the crêpe and let it melt, about 1 minute.
3Arrange the banana slices on top of the chocolate-hazelnut spread and fold the crêpe over. Transfer to a warmed serving plate, sprinkle with the crushed hazelnuts, and serve.
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