Chocolate-Hazelnut Banana Crepes

• 2 large eggs
• 2 large egg whites
• 3/4 cup water
• 1/2 cup 2% milk
• 1 tablespoon canola oil
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 4 medium bananas, peeled and sliced
• 1/3 cup Nutella

1. In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat.
4. Spread Nutella over each crepe; top with bananas. Roll up and serve.

eggs, egg whites, water, milk, canola oil, flour, sugar, salt, butter, brown sugar, bananas, nutella

Taken from www.tasteofhome.com/recipes/chocolate-hazelnut-banana-crepes/ (may not work)