Dairy-Free Chocolate Hazelnut Crepes (with Banana)

Instructions

1. 1In a blender, combine the 1 cup All-Purpose Flour, 1 tablespoon Sugar, 1/4 teaspoon Salt, 2 large Eggs, 1 1/2 cups Dairy-Free Milk, and 2 tablespoons Melted Coconut Oil.
2. 2Blend on medium speed for 30 seconds, or until the batter is completely smooth and there are no lumps.
3. 3Heat a 25.4 cm non-stick skillet or crepe pan over medium heat until a drop of water sizzles and evaporates immediately. Lightly grease the pan with a tiny bit of the Melted Coconut Oil if needed, but avoid excess.
4. 4Pour 1/4 cup of the batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle covering the bottom.
5. 5Cook for 1 to 2 minutes, or until the edges of the crepe start to lift and the bottom is a light golden brown. Carefully flip the crepe using a thin spatula and cook the other side for another 30 seconds to 1 minute, until lightly golden.
6. 6Slide the cooked crepe onto a plate and repeat the process with the remaining batter, making about 4 crepes. You may need to re-grease the pan very lightly between crepes if they start to stick.
7. 7Spread about 2 tablespoons of the 1/2 cup Dairy-Free Chocolate Hazelnut Spread evenly over one half of each crepe. Slice the 2 Bananas into 0.635 cm thick rounds and arrange them on top of the chocolate hazelnut spread.
8. 8Fold each crepe in half over the filling, then fold it in half again to create a quarter-circle shape, or simply fold in half. Serve the crepes immediately.

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