The Bon Vivant Gourmet

Crepe batter:
1 cup flour
pinch salt
1 egg
1 egg yolk
1 2/3 cups milk
1 T melted butter
1/2 t vanilla extract

Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipped topping, thawed

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well-greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.

Spread a thin layer of hazelnut chocolate spread onto crepe and place banana slices down the center. Roll or fold crepe.

Garnish with whipped topping.

Labels: desserts