Pancakes with banana and Nutella

Ingredients:

Crepes

• 2 large eggs
• 1 cup whole milk
• 1 cup premium flour
• A pinch of organic grey sea salt
• 2 tbsp (30 g) butter
• 4 tbsp toasted hazelnuts, chopped

Filling

• 4 bananas
• 3 tbsp (45 g) butter
• 2 fresh bay leaves
• Juice of 2 lemons
• 1 tbsp. l. brown sugar
• 1/4 cup tangerine juice
• 1 cup fresh raspberries, optional
• 1 small jar of hazelnut chocolate spread, such as Nutella

Impregnation

• 3 tbsp (45 g) unsalted butter
• Juice of 2 lemons
• 1 tbsp. l. brown sugar
• Powdered sugar for serving

Preparation:

1. In a stainless steel bowl, whisk the eggs and milk. In a separate bowl, combine the flour and salt. Mix the contents of both bowls until a smooth, lump-free dough forms.
2. In a small saucepan, make brown butter., frying the oil over low heat until light brown. Add the oil to the dough. Let the dough rest for 1 hour until needed.
3. If you prefer a thinner batter, add more water. Cook the pancakes until golden brown on one side, about 1 minute, sprinkling with nuts while frying, and on the other side, about 30 seconds. Place the pancakes on a baking sheet. You should have 8-10 pancakes.
4. Make the fillingMelt the butter in a large skillet, add the bay leaf, and sauté until fragrant. Add the lemon juice and sugar, and cook until the sugar dissolves. Add the coarsely chopped bananas and tangerine juice. Cook for about 3-5 minutes, until the bananas are lightly browned but not yet soft. Set aside.
5. Take a pancake and spread it with 1 tablespoon of Nutella chocolate spread and a couple of spoons of fried bananas. Stack the pancakes.
   
   Prepare the impregnation: In a saucepan, fry the butter until light brown, melt the sugar in it, add lemon juice.
6. Place the pancakes on a dessert plate, pour the dressing over them, sprinkle with nuts and powdered sugar.
   
   Recipe Pancakes with chocolate-hazelnut spread and banana.