bananas, cut in half lengthwise and then cut 1/2-inch slices widthwise. In a large saute pan over medium-high heat melt
the butter and cook until lightly browned, add the bay leaves to the hot butter and cook until it crackles slightly, add the lemon juice and sugar, stirring so that the sugar dissolves. Add the bananas
and tangerine juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy. Add the raspberries
, if using. Stir gently to combine. Set this mixture aside and let cool slightly.
After the crepe batter has rested for 1 hour, heat 1 (10-inch) nonstick saute pan over medium heat. Add 2 ounces of the crepe batter to the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan. Return to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts. Cook for about 1 minute until the bottom side is lightly browned. With your fingertips and a spatula
, carefully flip crepe and cook the second side for about 15 seconds. Set the cooked crepe on a baking sheet and repeat until you have used all of the batter. You should be able to produce 8 to 10 crepes.
Lay the crepes out on a flat surface. Spread each crepe with about 1 tablespoon of hazelnut spread. In one fourth of the crepe, spoon about 2 tablespoons of the banana mixture and fold the crepe over in half and in half again so that it has a triangular shape. Repeat this with all of the crepes.