The wife, being a chocoholic bar none, commented that I haven’t made any “real desserts” in a while, meaning of course that I haven’t done anything with chocolate. So, to entice you choco-fiends back into the fold, I think it’s time for an oldie but a goodie: crêpes with Nutella and bananas. But since I hate paying for things I can make for a whole lot cheaper, we’ll get the crêpe recipe from here, and we’ll make our Nutella from scratch. Here’s the recipe:
4 ounces toasted, peeled hazelnuts
2 tablespoons vegetable oil
3 tablespoons powdered sugar
1 tablespoon cocoa powder
1 teaspoon vanilla extract
12 ounces melted milk chocolate
Put hazelnuts and oil into the bowl of a food processor and grind to a smooth paste. Stop the machine and add the remaining ingredients. Start the machine let it run for 3-5 minutes until the spread is as smooth and uniform as possible. Keeps at least a month at room temperature.
The bananas we’ll leave to mother nature.