Banana-Stuffed Crepes with Hazelnut Sauce recipe
All Recipes Breakfast and Brunch Recipes Crepes
Ingredients
- 6 eggs 1 ¼ cups orange juice 1 tablespoon white sugar ¼ teaspoon salt 10 tablespoons all-purpose flour 1 (8 ounce) package cream cheese, softened 1 (6 ounce) container vanilla Greek yogurt ½ teaspoon vanilla extract 1 ½ cups confectioners' sugar ½ cup chocolate-hazelnut spread (such as Nutella®) ¼ cup milk 1 tablespoon butter cooking spray 2 bananas, sliced
Nutrition Info
- 595.1 caloriescarbohydrate: 73.3 gcholesterol: 236.7 mgfat: 27.9 gfiber: 1.5 gprotein: 15.4 gsaturatedFat: 12.8 gservingSize: -sodium: 326.7 mgsugar: 55.4 gtransFat: : -unsaturatedFat: : -
Directions Banana-Stuffed Crepes with Hazelnut Sauce
Directions
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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.
Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
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.
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.