1. Prepare the Crepe Batter:
In a Flat Bottom Mixing Bowl, use the whisk to combine the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract. Blend until the batter is smooth and well combined.
2. Rest the Batter:
Allow the crepe batter to rest for at least 30 minutes at room temperature. This resting time helps the crepes turn out tender.
3. Heat the Pan:
4. Cook the Crepes:
Pour 1/4 cup of the crepe batter into the center of the hot skillet. Quickly lift the skillet and tilt it in all directions to spread the batter evenly across the bottom using the B BOIS Crepe Spreader, forming a thin crepe. Cook for about 1-2 minutes, or until the edges of the crepe start to lift slightly and the bottom is lightly golden. Use the B BOIS Crepe Spatula to flip the crepe and cook for an additional 1-2 minutes on the other side until lightly golden. Transfer the cooked crepe to a plate and cover it with a kitchen towel to keep warm. Repeat this process with the remaining batter, adding a bit of butter to the skillet as needed.
5. Assemble the Crepes:
Lay one crepe flat on a serving plate.
Spread a generous amount of Bonne Maman Hazelnut Chocolate Spread over the inside of the crepe.
Arrange banana slices over the hazelnut chocolate spread.
6. Fold the Crepe:
Fold the edges of the crepe over the filling to create a rectangle shape.
7. Serve with Ice Cream:
Top the folded crepe with a scoop (or more!) of vanilla ice cream.
Garnish with additional banana slices if desired.
Dust with powdered sugar for extra sweetness if you like.
Serve immediately while the crepe is warm and the ice cream starts to melt.