Banana, Chocolate Hazelnut and Potato Straw Crepe

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 2 tablespoons butter, melted, plus more for cooking
• 1 egg
• 1/2 cup chocolate hazelnut spread, such as Nutella
• 4 bananas, sliced into 1/2-inch-thick rounds
• 1 can store-bought potato straws
• Powdered sugar, for dusting

1. In a large bowl, mix the flour and salt together.
2. Whisk in the milk, cream, butter and egg until smooth.
3. Cover the bowl and refrigerate, about 1 hour.
4. Add a pat of butter to a 10-inch nonstick skillet over medium-high heat.
5. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer.
6. Cook until light golden brown, about 1 minute.
7. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds.
8. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.
9. Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws.
10. Roll up, closing off both ends and cut on a bias.
11. Serve dusted with powdered sugar.

flour, salt, milk, heavy cream, butter, egg, chocolate hazelnut spread, bananas, storebought potato straws, powdered sugar

Taken from www.foodnetwork.com/recipes/jeff-mauro/banana-chocolate-hazelnut-and-potato-straw-crepe-recipe.html (may not work)