Try this delicious filling of bananas and Nutella with your favorite crepe recipe.
The Pastry Chef's Baking
I recently discovered a cafe near my house that serves both savory and dessert crepes. My niece and I tried them out a few weeks ago and loved their banana and chocolate crepes. It was a simple dessert but no less scrumptious for its simplicity. So of course I had to try making my own. For the filling I had already decided I wanted to caramelize the bananas first. Which was easy enough to do: melt a little brown sugar with a bit of butter and add the bananas until they had softened but weren't too mushy.
I found the crepe recipe on marthastewart.com; it was simple and, with a blender, took mere seconds to make. You do have to plan slightly ahead since the crepe batter has to rest for at least 15 minutes before using. I'm not an expert on crepe making so I'm afraid mine weren't as thin as crepes were meant to be and it wasn't until I had already made a couple of crepes in a frying pan that I remembered I actually had a real crepe pan I could've used.