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| Banana-Stuffed Crepes with Hazelnut Sauce |
"Crepes are recognised for being versatile, however this banana/nutella combination is to die for!"
Ingredients :
- Crepe Batter:
- 6 eggs
- 1 1/four cups orange juice
- 1 tablespoon white sugar
- 1/four teaspoon salt
- 10 tablespoons all-purpose flour
- Filling:
- 1 (eight ounce) package deal cream cheese, softened
- 1 (6 ounce) container vanilla Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 half cups confectioners' sugar
- Sauce:
- 1/2 cup chocolate-hazelnut unfold (such as Nutella®)
- 1/4 cup milk
- 1 tablespoon butter
- cooking spray
- 2 bananas, sliced
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 54M |
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- Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour three tablespoons at a time; combo till all flour is jumbled together. Refrigerate for 30 minutes to allow air bubbles to settle.
- Beat cream cheese, yogurt, and vanilla extract collectively in a bowl. Add confectioners' sugar a bit at a time till mixed.
- Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave till blended and easy, approximately 1 minute.
- Heat a nonstick skillet over medium warmth; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; maintain crepes thin. Cook until firm sufficient to turn, 2 to 4 minutes. Flip and prepare dinner 10 to 20 seconds extra. Remove from pan. Repeat with remaining batter.
- Place a crepe on a plate. Spread filling down the center and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.
Notes :
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