Ingredients
- Flour 1 cup
- Milk 1 ½ -2 cups
- Melted butter 1 tablespoon
- Salt 1 pinch
- Hazelnut chocolate spread 1 jar
- Egg yolk 1
- Egg 1
- Vanilla essence ½ teaspoon
- Banana sliced 4
- Whipped cream 1 cup
Direction
Sift the flour with the salt into a bowl. Add the egg and the egg yolk, pour in the milk slowly, stir constantly, then add in the melted butter and vanilla essence. Beat well until smooth. Cover and leave at room temperature for at least 20 minutes before using it. The butter should be the consistency of light cream. Heat a well-greased 6-inch non-stick pan. Add a little batter. Tip the pan from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and cook till light golden. Remove in a plate, spread a thin layer of chocolate hazelnut onto crepe, place banana slices and roll the crepe. Just before serving, top with whipped cream.