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French Crepes With Nutella, Bananas And Whipped Cream

26

  • Makes1 Servings
By Chatelaine
French Crepes With Nutella, Bananas And Whipped Cream

(Photo: Roberto Caruso)

Chatelaine Triple Tested

Ingredients

  • 200 g raw, unsalted hazelnuts, or filberts, about 1 1/2 cups

  • 56 g semi-sweet chocolate, melted

  • 2 tbsp honey

FOR FRENCH CREPES:

  • ready-made crepes

  • bananas

  • whipped cream

Instructions

  • To make Chocolate-hazelnut butter (aka our homemade Nutella recipe): Preheat oven to 400F. Lay filberts in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Transfer to a tea towel. Rub filberts until most of skin flakes off. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min. Pulse until creamy, then whirl in chocolate and honey. Use immediately or refrigerate up to 2 weeks.

  • To make French crepes: Spread chocolate-hazelnut butter on half a ready-made crepe. Top with sliced bananas and whipped cream. Fold in half.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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