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1
Preparing the batter: In a small bowl, beat the eggs.
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2
Gradually whisk in the milk and oil.
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3
Set aside.
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4
Into a blender/food processer, pulse once or twice flour, sugar and salt together to mix.
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5
Pour in the egg mixture and process about 8 seconds to make a smooth mixture.
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6
Stop when there are no more lumps.
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7
Never overmix.
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8
Let batter sit for 20 mins (preferably an hour) to let the gluten rest.
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9
Preparing the filling: Slice bananas into A 1/4 inch disks.
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10
Transfer Nutella into small stainless steel or glass bowl and warm over a double boiler.
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11
Preparing the melted butter: Melt the butter in a small pot over moderate heat until hot.
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12
Cooking the crepes: Brush a 10-inch crepe pan with the melted butter on medium heat.
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13
When the butter begins to sizzle, pour A 1/4 cup batter into pan, and tilt the pan immediately to fully spread the batter around as quickly as you can.
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14
The crepe should not be too thin, about the thickness of a quarter coin.
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15
Cook until the batter is bubbly and edge is golden, about 1 minute.
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16
Flip the crepe with a rubber spatula (or with your fingers) and cook the other side for 20 seconds.
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17
Fold the crepe into half, place some banana slices in the middle third of the half and drizzle on some warmed Nutella across the half circle.
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18
Fold the two sides over the bananas to make a triangle.
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19
The crepe should be well browned with a crunchy edge.
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20
Transfer crepe to a waiting plate (or paper) and sprinkle with powdered sugar (using a sift).
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21
Serve immediately.
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22
Repeat by brushing the pan with some butter and bringing the butter back to a sizzle before pouring in the next batch of batter.
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23
You should make 10 crepes.
