Name: Banana-Stuffed Crepes with Hazelnut Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Eggs - 6; Orange juice - 1 ¼ cups; White sugar - 1 tablespoon; Salt - ¼ teaspoon; All-purpose flour - 10 tablespoons; Cream cheese, softened - 1 (8 ounce) package; Vanilla Greek yogurt - 1 (6 ounce) container; Vanilla extract - ½ teaspoon; Confectioners' sugar - 1 ½ cups; Chocolate-hazelnut spread (such as Nutella®) - ½ cup; Milk - ¼ cup; Butter - 1 tablespoon; Cooking spray - 1 tablespoon; Bananas, sliced - 2

Banana-Stuffed Crepes with Hazelnut Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Banana-Stuffed Crepes with Hazelnut Sauce

1. Eggs - 6

2. Orange juice - 1 ¼ cups

3. White sugar - 1 tablespoon

4. Salt - ¼ teaspoon

5. All-purpose flour - 10 tablespoons

6. Cream cheese, softened - 1 (8 ounce) package

7. Vanilla Greek yogurt - 1 (6 ounce) container

8. Vanilla extract - ½ teaspoon

9. Confectioners' sugar - 1 ½ cups

10. Chocolate-hazelnut spread (such as Nutella®) - ½ cup

11. Milk - ¼ cup

12. Butter - 1 tablespoon

13. Cooking spray - 1 tablespoon

14. Bananas, sliced - 2

How to cook deliciously - Banana-Stuffed Crepes with Hazelnut Sauce

1. Stage

Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.

2. Stage

Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.

3. Stage

Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.

4. Stage

Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.

5. Stage

Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.