Banana-Stuffed Crepes with Hazelnut Sauce

Name: Banana-Stuffed Crepes with Hazelnut Sauce
Total time: 54
Yield: 6
Ingredients: 6 eggs; 1 ¼ cups orange juice; 1 tablespoon white sugar; ¼ teaspoon salt; 10 tablespoons all-purpose flour; 1 (8 ounce) package cream cheese, softened; 1 (6 ounce) container vanilla Greek yogurt; ½ teaspoon vanilla extract; 1 ½ cups confectioners' sugar; ½ cup chocolate-hazelnut spread (such as Nutella®); ¼ cup milk; 1 tablespoon butter; cooking spray; 2 bananas, sliced

Recipe by Stephen Williams from allrecipes.com

Breakfast 54 Mins.

Ingredients

6 servings

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6 eggs
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1 ¼ cups orange juice
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1 tablespoon white sugar
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¼ teaspoon salt
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10 tablespoons all-purpose flour
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1 (8 ounce) package cream cheese, softened
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1 (6 ounce) container vanilla Greek yogurt

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½ teaspoon vanilla extract
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1 ½ cups confectioners' sugar
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½ cup chocolate-hazelnut spread (such as Nutella®)
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¼ cup milk
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1 tablespoon butter
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cooking spray
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2 bananas, sliced

Instructions

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.