-
1
Divide the chocolate hazelnut spread among the tortillas and spread evenly over half of the surface of each.
-
2
On a griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter until bubbly.
-
3
Add 1 or 2 of the tortillas, spread-side up, to the griddle.
-
4
Spread 1/3 cup marshmallows in an even, single layer over the chocolate spread on each tortilla.
-
5
Cook until the tortillas bubble in the pan and turn light golden brown on the bottom.
-
6
Using a spatula, quickly fold the uncovered half of the tortilla over the marshmallows, making a half-circle.
-
7
Press on the top of the tortillas gently to seal.
-
8
When the marshmallows are slightly melted and spongy, flip the crepe and let stand in the pan until the underside is just hot; do not overcook.
-
9
Transfer the crepes to a cutting board and let stand for 1 minute.
-
10
Repeat with the remaining butter, tortillas, and marshmallows.
-
11
To serve, put the chopped hazelnuts on a plate.
-
12
Cut the crepes in half crosswise, and then quickly press the cut side and round edges into the nuts to adhere.
-
13
Sprinkle additional nuts over the top and serve immediately garnished with banana slices, if desired.
