Butter, for greasing pan
1 cup of plain flour
2 tsp. sugar
6 tbsp nut and chocolate spread
6 tbsp hazelnut meal
Place flour, sugar and salt in a large bowl and form a well in the middle. Add the eggs and begin to whisk, gradually bringing in the flour. Slowly add the milk until well combined. Cover the batter with cling wrap so it is touching the batter (to prevent a crust forming) and allow the batter to rest in the fridge for 1 hour.
Grease a crepe pan with the butter. Spoon half a ladle-full of batter and spread evenly by agitating the pan to make it as thin as possible. Cook for 1 minute and then flip. Cook for a further 30 seconds. Remove from the pan and continue the process.
To serve 6, lay 6 crepes on a clean surface and spread with the nut and chocolate spread. Sprinkle with the hazelnut meal. Place a peeled banana on the bottom section of crepe and then roll up. Grill on the seam side of the wrapped crepe for 30 seconds, turn and grill for another 30 seconds before serving.