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Chocolate Hazelnut Crepes

Difficulty:Easy
Prep Time:30 Minutes
Serves:4
Cook Time:20 Minutes

Ingredients

  • ■   salt
  • ■   salt
  • ■   10 oz OliveNation Chocolate Hazelnut Spread

Description

2 eggs 1/2 cup whole, 2 percent fat, or 1 percent fat milk 1/4 teaspoon 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 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 crepe, 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 from Foodnetwork.com

  • 1. In a medium bowl, whisk together the eggs and milk.
  • 2. In a medium bowl, whisk together the eggs and milk.
  • 3. Whisk in the salt, granulated sugar, and flour.
  • 4. Whisk in the salt, granulated sugar, and flour.
  • 5. Set aside for 30 minutes, if you have got the time.
  • 6. Set aside for 30 minutes, if you have got the time.
  • 7. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat.
  • 8. 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.
  • 9. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter.
  • 10. Lift and swirl the pan so the batter coats the bottom.
  • 11. Lift and swirl the pan so the batter coats the bottom.
  • 12. Replace the pan on the burner and cook just until set and the underside is lightly browned.
  • 13. Replace the pan on the burner and cook just until set and the underside is lightly browned.
  • 14. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned.
  • 15. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned.
  • 16. Transfer to a platter. Repeat until the batter is used up.
  • 17. Transfer to a platter.
  • 18. 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.
  • 19. Repeat until the batter is used up.
  • 20. Place 2 crepes on each of 4 serving plates.
  • 21. 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.
  • 22. Sprinkle with confectioners' sugar and serve.
  • 23. Place 2 crepes on each of 4 serving plates.
  • 24. Recipe from Foodnetwork.com
  • 25. Sprinkle with confectioners' sugar and serve.
  • 26. Recipe from Foodnetwork.com

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