Banana-Stuffed Crepes with Hazelnut Sauce

Banana-Stuffed Crepes with Hazelnut Sauce
  • Crepe Batter:
  • 6 eggs
  • 1 1/4 cups orange juice
  • 1 tablespoon white sugar
  • 1/4 teaspoon salt
  • 10 tablespoons all-purpose flour
  • Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) container vanilla Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar
  • Sauce:
  • 1/2 cup chocolate-hazelnut spread (such as Nutella®)
  • 1/4 cup milk
  • 1 tablespoon butter
  • cooking spray
  • 2 bananas, sliced


  1. Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
  2. Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
  3. Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
  4. Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
  5. Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.

04/14/2018
Banana-Stuffed Crepes with Hazelnut Sauce, recipe PT15M PT1H 5 455 calories

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