French Lemon Sugar Crepes with Nutella and Bananas (Someplace Traveled- Year Six: Volume 1; April, 2015)

Prep time: 30 min
Cook time: 20 min

Ready in: 50 min
Serves: 5- 10

Ingredients: 
CREPES:
2 large eggs
1 c. milk
1 c. flour
3 T. butter- melted
1 tsp. vanilla
1/4 tsp. salt
1/2 c. water

TOPPING:

Zest of 1 lemon

1/2 c. sugar

FILLING:
2 T. brown sugar
1/4 c. butter
3 bananas- sliced
1/2 c. nutella

Directions:
- Combine all crepe ingredients in a blender or food processor and pulse until well combined, about 30 seconds- 1 min
- Refrigerate batter for 30 min- 2 days
- While batter is chilling, add lemon zest and 3/4 c. sugar to a blender or food processor and pulse until sugar is very fine, about 30 seconds
- Stir in remaining sugar
- In a sauté pan, cook butter and brown sugar, stirring frequently, until melted, about 5 min
- Add bananas and sauté, stirring well to coat, about 10 min
- Heat a 12" non-stick pan
- Pour 1/3 c. crepe batter into center of pan and swirl to spread evenly
- Cook for 30 seconds
- Flip and cook another 10 seconds
- Remove to a cutting board
- Lay crepes out flat so they can cool
- Continue until all batter is gone
- Spread each crepe with about 2 tsp. nutella
- Divide bananas among crepes
- Fold in half
- Sprinkle lemon sugar over closed crepes, and serve

*Liz found recipe here