1/2 c. flour
1 large eggs
1 tbsp. melted butter
Pink of salt
1/8 c. low-fat milk
1/4 c. water
Filing
1/4 c. Nutella
2 bananas peeled and sliced
Confectioners’ sugar (optional)
To make the batter: combine the flour, eggs, melted butter, and salt in a large mixing bowl. Gradually add the milk, then the water, whisking to prevent any lumps. Heat a 10" nonstick pan over medium heat. Add enough butter to coat, then add 2 tablespoons of the crepe batter and swirl the pan to cover it in a thin, even film (use a rubber spatula to help, if needed). Cook on the first side to 3 to 4 minutes, until the bottom takes on a deep golden brown color. Flip and slather a tablespoon of the Nutella down the middle of the crepe, then top with a scant quarter of the banana slices. Cook for 3 to 4 minutes longer, until the bottom is golden brown. Fold the crepe sides over the filing and slip onto a plate. Top with a few slices of banana and a shake confectioners’ sugar if you like.