Recipe courtesy of Michael Chiarello
Total:
1 hr 55 min
Active:
25 min
Yield:
about 8 to 10 crepes
Level:
Intermediate
Total:
1 hr 55 min
Active:
25 min
Yield:
about 8 to 10 crepes
Level:
Intermediate

Ingredients

For the crepes:
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • Pinch salt, preferable gray salt
  • 2 tablespoons butter
  • 4 tablespoons hazelnuts, peeled, toasted, chopped
For the filling:
  • 4 bananas
  • 3 tablespoons butter
  • 2 fresh bay leaves
  • 2 lemons, juiced
  • 1 tablespoon brown sugar
  • 1/4 cup tangerine juice
  • 1 cup fresh raspberries, optional
  • 1 small jar hazelnut spread (recommended: Nutella)
For the sauce:
  • 3 tablespoons unsalted butter
  • 2 lemons, juiced
  • 1 tablespoon brown sugar
  • Confectioners' sugar, for serving

Directions

Watch how to make this recipe.

In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown.

Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.

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