Nutella Banana Crepes Food

CHOCOLATE-HAZELNUT BANANA CREPES

Chocolate-Hazelnut Banana Crepes image

Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It tastes elegant but takes so little effort. -Cathy Hall, Lyndhurst, Virginia

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 large eggs
2 large egg whites
3/4 cup water
1/2 cup 2% milk
1 tablespoon canola oil
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons brown sugar
4 medium bananas, peeled and sliced
1/3 cup Nutella

Steps:

In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 171mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

STRAWBERRY BANANA CREPES WITH NUTELLA

Strawberry Banana Crepes With Nutella image

Make and share this Strawberry Banana Crepes With Nutella recipe from Food.com.

Provided by inhalethefreshness

Categories Dessert

Time 10m

Yield 8-10 crepes, 3-5 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs, lightly beaten
2/3 cup milk
1 tablespoon butter, melted
1/2 cup all-purpose flour
1 tablespoon white sugar
1/4 teaspoon salt
8 strawberries
4 bananas
whipped topping

Steps:

In large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. (I sprayed with a little bit of cooking spray). Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. (I used half of a scoop of a ice cream scoop). Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Thinly slice 4 slices of banana and 1 strawberry per crepe. Assemble with the slices of banana then strawberry. Spoon the nutella into a small zip top bag, cut a small hole in the corner and pipe the nutella on top of the fruit.
Fold the sides of the crepe together and top with whipped topping.

Nutrition Facts : Calories 360, Fat 10, SaturatedFat 4.9, Cholesterol 158.8, Sodium 296.6, Carbohydrate 61.3, Fiber 5.3, Sugar 25.2, Protein 10.1

BANANA NUTELLA CREPES

Banana Nutella Crepes image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 1h55m

Yield about 8 to 10 crepes

Number Of Ingredients 18

Ingredients

2 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch salt, preferable gray salt
2 tablespoons butter
4 tablespoons hazelnuts, peeled, toasted, chopped
4 bananas
3 tablespoons butter
2 fresh bay leaves
2 lemons, juiced
1 tablespoon brown sugar
1/4 cup tangerine juice
1 cup fresh raspberries, optional
1 small jar hazelnut spread (recommended: Nutella)
3 tablespoons unsalted butter
2 lemons, juiced
1 tablespoon brown sugar
Confectioners' sugar, for serving

Steps:

In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown.
Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.

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