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1
In a food processor, grind the hazelnuts into a paste.
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2
Add the oil, sugar, cocoa powder, and vanilla and continue processing.
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3
Add the melted chocolate and blend well.
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4
Strain the mixture through a fine strainer to remove any large grains of nuts.
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5
The mixture will be thin and a little warm.
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6
Pour into a jar to let cool and thicken slightly.
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7
Keeps 1 month, covered, at room temperature.
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8
In a medium bowl, whisk together the eggs and milk.
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9
Whisk in the salt, granulated sugar, and flour.
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10
Set aside for 30 minutes, if you have got the time.
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11
In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat.
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12
When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter.
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13
Lift and swirl the pan so the batter coats the bottom.
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14
Replace the pan on the burner and cook just until set and the underside is lightly browned.
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15
Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned.
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16
Transfer to a platter.
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17
Repeat until the batter is used up.
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18
One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters.
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19
Place 2 crepes on each of 4 serving plates.
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20
Sprinkle with confectioners' sugar and serve.
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21
Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter.
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22
We can't get enough of it but also have trouble finding it.
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So I figured out how to make my own!
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24
This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche.
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25
I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite.
