Banana, Chocolate Hazelnut and Potato Straw Crepe

Ingredients

• 4  bananas sliced into 1/2-inch-thick rounds
• 2 tablespoons butter melted plus more for cooking
• 0.5 cup nutella such as nutella
• 1  eggs 
• 0.8 cup flour all-purpose
• 0.3 cup heavy cream 
• 1 can potato straws store-bought
• 0.5 teaspoon salt 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Watch how to make this recipe.
2. In a large bowl, mix the flour and salt together.
3. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour.
4. Add a pat of butter to a 10-inch nonstick skillet over medium-high heat.
5. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds.
6. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.
7. Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws.
8. Roll up, closing off both ends and cut on a bias.
9. Serve dusted with powdered sugar.