Chocolate-Hazelnut and Banana Crêpes
Master pastry chef Jacques Torres fills his basic crêpe batter with a combination of bananas and homemade Nutella.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Blender
- Parchment paper
- Baking sheet
- Non-stick crepe pan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Kitchen scale
- Stove
- Spoon
Ingredients
- 1⁄2 cup blanched hazelnuts
- 1⁄2 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 crêpes
- 4 bananas, halved crosswise
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