Ingredients (makes 5-6 crêpes)
2 tbsp Nutella
Pinch of baking powder
For the peanut butter and chocolate drizzle
3 tbsp Almond milk (or other milk)
1 tbsp Nutella
1 tbsp Smooth peanut butter
Begin by mashing the two bananas in a bowl, making them as smooth as possible. Crack the eggs into the bowl and beat together with the mashed banana. Add the Nutella and beat together with a fork until the mixture is a smooth chocolaty brown. Add the pinch of baking powder and mix it in.
Heat your pan on a medium-high heat and before adding any crêpe mixture, add a tiny bit of the coconut oil and wipe around the pan with kitchen roll. Half a tablespoon of coconut oil will be enough for all of the batter. Pour out a serving spoon size of mixture to the pan and spread thinly. Cook on one side until the entire crêpe has tiny little bubbles (this takes about 1.5-2mins). Gently flip it over and cook for around 30seconds on the other side.
Repeat this until all of the batter has been used. I keep them warm in the oven, while I’m cooking up the rest.
To make the peanut butter and chocolate drizzle, put a pan on a low heat, add the Nutella, peanut butter and almond milk and heat gently until smooth and warm.
Serve them with plenty of banana and loads of drizzle!