I had found this recipe for crepes with chocolate-hazelnut and bananas a few months ago in the Martha Stewart Everyday Food magazine. I usually test out new recipes in the late evenings when my children have gone to bed. Of course every time I would pull out the recipe I would see the footnote to puree the crepe batter in a blender. Ugh. There was just no way I was going to risk turning on the blender and waking up my sleeping giants.
Luckily the last time I pulled the recipe and put it away, I saw that the batter could be refrigerated. Yay! I was able to puree the batter in the afternoon and make the crepes in the evening. This is a very nice, simple recipe that I will use again and again. (It even made it into my recipe box!)
1 cup all-purpose flour, (spooned and leveled)
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
2 tablespoons chocolate-hazelnut spread, such as Nutella
1/2 banana, thinly sliced
In a blender, combine flour, sugar, salt, milk, eggs, and butter. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.) After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.