Chocolate-Hazelnut and Banana Crêpes | Saveur
Master pastry chef Jacques Torres fills his basic crêpe batter with a combination of bananas and homemade Nutella.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup blanched hazelnuts
- <sup>1</sup>⁄<sub>2</sub> cup sugar
- 2 tbsp. Dutch-process cocoa powder
- 1 tbsp. nonfat dry milk powder, such as Carnation
- 1 tsp. vegetable oil
- 2 tbsp. unsalted butter
- 8 cooked <a href="https://www.saveur.com/jacques-torres-crepe-recipe/">crêpes</a>
- 4 bananas, halved crosswise
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