Scott Hawkins/Rob Shaw/Bauersyndication.com.au
Ingredients
Method
1.Sift flour and salt together into a large bowl. Make a well in the centre. Pour in eggs and milk, whisking to make a thin batter. Whisk in melted butter.
2.Strain batter through a fine sieve into a large jug. Cover with plastic wrap and set aside for 1 hour to rest.
3.Heat a 20cm round crêpe pan on medium. Brush lightly with remaining melted butter. Pour ¼ cup batter into pan, swirling to thinly coat base, then pour out excess.
4.Cook for 1 minute until edges lift easily from pan and underside turns golden. Slide a palette knife underneath crêpe and flip over using one swift motion. Cook for 1 minute.
5.Slide from pan onto a warm plate. Repeat with remaining batter, brushing pan with butter as required.
6.Spread one side of each warm crêpe with Nutella, then top with banana and fold into quarters.
7.In a heavy-based frying pan, heat sugar on medium for 5-6 minutes, shaking pan occasionally, until melted and an even dark caramel colour.
8.Using a wooden spoon, quickly stir in chopped butter, then cream, until smooth. Spoon sauce over crêpes and sprinkle with nuts. Accompany with extra cream.
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