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Crepes with bananas and home-made hazelnut chocolate spread

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For best results, let the batter rest overnight, ready to cook in the morning.
For best results, let the batter rest overnight, ready to cook in the morning.William Meppem

Crepes are a weekend favourite in our house. I make the batter and let it rest in the fridge overnight, ready to cook the next morning. A proper crepe pan makes life easier, but a regular frypan does the trick.

One of the ways I like to eat them is with this home-made hazelnut chocolate spread and slices of banana. The spread isn’t completely smooth like some of the store-bought ones but is more akin to the texture of a velvety nut butter.

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Ingredients

  • 250g plain flour, sifted

  • 550ml full-cream milk

  • 2 eggs

  • 1 tbsp caster sugar

  • pinch of fine sea salt

  • ½ tsp ground cinnamon

  • 1 tsp vanilla extract

  • 100g unsalted butter, melted and cooled, plus extra for cooking

    2 bananas, sliced, to serve

FOR THE HAZELNUT CHOCOLATE SPREAD

  • 150g dry-roasted hazelnuts

  • 1 tbsp caster sugar

  • ½ tsp sea salt

  • 1 tsp vanilla extract

  • 15g Dutch-process cocoa powder

  • 60g chocolate (70 per cent cocoa solids), melted

Method

  1. Step 1

    Place the flour, milk, eggs, sugar, salt, cinnamon and vanilla in the large bowl of a high-speed blender and blitz until smooth. Alternatively, whisk together in a large bowl. Pour in the melted butter and blend or whisk until incorporated. Cover and allow to rest in the refrigerator for at least 2 hours or, ideally, overnight.

  2. Step 2

    For the hazelnut chocolate spread, place the hazelnuts, sugar and salt in a high-speed blender and blitz for 6-7 minutes or until the hazelnuts have released their oils and become a fairly smooth nut butter; scrape down with a spatula, as needed. How long this takes will depend on your blender. Add the vanilla, cocoa powder and melted chocolate and continue to blitz until smooth and well-combined. Transfer to a jar and set aside at room temperature.

  3. Step 3

    Warm a frypan or crepe pan over medium heat and when hot, add a little butter. When foaming, pour in about ¼ cup of the batter and immediately swirl the pan to spread the batter thinly over the base. Cook for one minute, or until golden, then flip using a spatula and cook the other side for 30 seconds. Transfer to a serving plate and spread a little butter over the crepe. Repeat with the remaining batter, greasing the pan with extra butter between crepes. Continue to add a little butter to each crepe as you stack them.

  4. Step 4

    Serve the crepes with the hazelnut chocolate spread and sliced banana.

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Julia Busuttil NishimuraJulia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.

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Original URL: https://www.theage.com.au/goodfood/recipes/crepes-with-bananas-and-home-made-hazelnut-chocolate-spread-20240617-p5jmh2.html