Banana, Chocolate Hazelnut and Potato Straw Crepe

1. 1

   In a large bowl, mix the flour and salt together.

2. 2

   Whisk in the milk, cream, butter and egg until smooth.

3. 3

   Cover the bowl and refrigerate, about 1 hour.

4. 4

   Add a pat of butter to a 10-inch nonstick skillet over medium-high heat.

5. 5

   Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer.

6. 6

   Cook until light golden brown, about 1 minute.

7. 7

   Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds.

8. 8

   Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.

9. 9

   Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws.

10. 10

    Roll up, closing off both ends and cut on a bias.

11. 11

    Serve dusted with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.