0.3 cup hazelnut-chocolate spread (such as Nutella)
2 large eggs lightly beaten
1.5 cups milk fat-free
2 tablespoons milk fat-free
1 cup flour all-purpose
0.3 teaspoon salt
1 tablespoon sugar
0.3 teaspoon vanilla extract
Equipment
bowl
frying pan
paper towels
sauce pan
knife
whisk
wax paper
spatula
measuring cup
Directions
To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife.
Place flour, sugar, and salt in a medium bowl; stir with a whisk.
Combine 1 1/2 cups milk and eggs, stirring with a whisk.
Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.
Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat.
Remove pan from heat.
Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.
Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.
Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute.
Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.
Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.
Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired.
