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Chocolate Hazelnut Crêpes

Serves 4

2 eggs
1/2 cup milk
1/4 teaspoon Sale di Cervia Sea Salt
1 teaspoon granulated sugar
1/2 cup all-purpose flour
Unsalted butter
2 bananas, sliced
Confectioners' sugar
Nocciolata Chocolate Hazelnut Spread

In a medium bowl, whisk together the eggs and milk. Whisk in the Cervia Salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crêpe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.

One by one, spread each crepe with a thin layer of the Nocciolata Chocolate Hazelnut Spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Nocciolata Hazelnut Spread
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