Banana Chocolate Crepes with Toasted Hazelnuts
Ingredients
- 6 Tbs. (3 oz./90 g) unsalted butter, melted
- 1 1/4 cups (10 fl. oz./310 ml) whole milk
- 2 eggs
- 1 tsp. sugar
- 1/4 tsp. fine sea salt
- 1 cup (5 oz./155 g) all-purpose flour
- Canola oil or clarified butter for cooking
- 3/4 cup (6 fl. oz./180 ml) heavy cream
- 1/4 lb. (125 g.) semisweet chocolate, coarsely chopped
- 2 bananas, peeled and sliced
- 1 Tbs. firmly packed light brown sugar
- 1/4 cup (2 oz./60 g) toasted, skinned and chopped hazelnuts
Instructions
Banana-Chocolate Crepes with Toasted Hazelnuts serves 4 original recipe by Williams-Sonoma.
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