Banana Crepe with Chocolate Hazelnut drizzle
Author: 
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • All purpose flour – 1 cup
  • Coarse salt – ¼ tsp
  • Whole milk – ½ cups
  • Eggs – 3
  • Unsalted butter – 3 tbsp
  • Sugar – 1 tbs Topping(for 1 crepe):
  • White chocolate chips/ white chocolate – 2 tbsp., melted
  • Milk chocolate chips/ milk chocolate – 1 tbsp. , melted
  • Hazelnut – 1 tbsp broken
  • Fruits – ¼ cup
Instructions
  1. Melt 3 tbsp of butter in a pan. And keep it aside.
  2. Take your blender; add the milk, eggs, flour, sugar and salt. Blend it and add the butter (make sure it is not hot) and puree until mixture is smooth and bubbles form on top, may be about 30-40 seconds.
  3. Let batter sit at least 30 minutes at room temperature. I refrigerate them in an airtight container up to one day and whisked them before using.
  4. Heat a Nonstick pan, when it is hot, lightly coat with butter and add the batter and swirl it up nicely.
  5. Cook until underside of crepe is golden brown for two minutes. You know if it’s ready when the center is set and the edges get slightly brown.
  6. Loosen the edge of crepe with rubber spatula and then with finger tips, quickly flip it. Cook for one more minute on this side. Slide the crepe out of skillet.
  7. Repeat with remaining batter.
  8. Place the crepe in a plate, open the crepe and add the chocolate and broken hazelnuts. Top with fruits, hazelnuts and drizzle some white and milk chocolate.
Recipe by Relish The Bite at https://www.relishthebite.com/banana-crepe-with-chocolate-hazelnut-drizzle/