Chocolate Hazelnut Banana Crepe

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*Chocolate Nutella Spread

*Bananas, Peeled, sliced

*1 can store bought Potato Straws

*Sweet Crepes

*Powdered Sugar, dusting crepe

*1 can refrigerated Squirt Cream, like Reddi Whip or Cool Whip Topping, optional for topping on finish filled crepe

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Filling suggestion:

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Fill the center of your crepe with a couple of tablespoons of Nutella and top with the bananas and 6 -8 potato straws or more as desired. Fold over the two sides of the crepe making a log shape add a little bit of Nutella to hold crepe closed. Top with squirt cream, bananas and potato straws. Dust crepes with powdered sugar and Enjoy!

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Sweet Crepes:

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*2 Large Eggs

*3/4 cup Milk

*1/2 cup Cold Water

*1 cup All-purpose Flour

*3 tablespoons melted Butter

*2 1/2 tablespoons Granulated Sugar

*1 tablespoon Vanilla

*Cooking Spray

*Small non-stick Pan

*Thin Pancake Tuner or heat resistant Rubber Spatula/Scrapper

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In a blender add the above ingredients and blend/pulse in the blender for about thirty seconds. Do not over-blend it will make a tough crepe.

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Refrigerate the crepe mixture at least 1-2 hours to let crepe bubbles in the batter settle or can be refrigerated overnight.

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Using a heated non-stick pan (omelet pan) sprayed with Pam or favorite cooking spray on medium low heat. Pour about 1/4-1/3 cup crepe mixture in the center of the pan and drizzle in a circle moving the pan until crepe mixture doesn’t spread any longer and cook for about 1 minute and flip on the other side for about another 30 seconds or until slightly golden. (You could also use a crepe maker.)

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Note: Stack crepes in a pile placing a piece of wax paper between each crepe to prevent crepes from sticking together. Your crepes can be made the day before you need them placing them in an airtight container and keep refrigerate up to two days and rewarm in a crockpot on warm for about 1 hour before needed. Enjoy!

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Basic Crepe Recipe adapted from Alton Brown crepes recipe Food Network

Enjoy!

Lindy