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Le Chaudron recipe
Crêpes Nutella banane
Chocolate hazelnut banana crêpes
⏱ 30 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8thin ready-made crêpesor homemade batter
300 g (11 oz)chocolate hazelnut spread
4ripe bananas
30 g (1 oz)unsalted butter
30 g (1 oz)powdered sugar
The juice of 1 lemon
- 8 thin ready-made crêpes or homemade batter
- 300 g (11 oz) chocolate hazelnut spread
- 4 ripe bananas
- 30 g (1 oz) unsalted butter
- 30 g (1 oz) powdered sugar
- The juice of 1 lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the bananas, slice into even 5 mm (¼ in) rounds and toss with lemon juice so they don't brown.
- Heat the skillet over low heat and brush lightly with butter so the crêpes don't stick.
- Warm each crêpe 30 seconds per side so it's soft and easy to fill and fold.
- Spread each warm crêpe generously with the chocolate hazelnut spread so it melts slightly.
- Lay the banana slices over half of each crêpe in an even layer.
- Fold each crêpe in half or in quarters and arrange on warm plates.
- Dust generously with powdered sugar just before serving.
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