Banana-Stuffed Crepes With Hazelnut Sauce - cooking recipe

Ingredients

Crepe Batter:
6 eggs
1 1/4 cups orange juice
1 tablespoon white sugar
1/4 teaspoon salt
10 tablespoons all-purpose flour
Filling:
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container vanilla Greek yogurt
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
Sauce:
1/2 cup chocolate-hazelnut spread (such as Nutella(R))
1/4 cup milk
1 tablespoon butter
cooking spray
2 bananas, sliced

Preparation

Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.