This dish may sound complicated, but Sabina and Lorraine Belkin, sisters and chefs/owners of Duo Restaurant & Lounge in New York, promise it comes together quickly: You can brown the bananas in just two minutes, and cook the crêpes in two more. In less than 10 minutes you'll have the classic late-night Parisian street food right in your own kitchen.
Serves 4


For the crêpes
  • 1 cup all-purpose flour
  • 1 Tbsp. white sugar
  • Pinch of salt
  • 3 eggs
  • 2/3 cups milk
  • 1 tsp. olive oil
  • 1 jar of Nutella
For the caramelized bananas
  • 2 bananas
  • 2 Tbsp. light brown sugar
  • 4 Tbsp. butter


Slice banana into rounds.

In a pan, melt butter, then add light brown sugar and stir, then add the banana rounds and cook for 2 minutes. Set aside.

Combine all dry ingredients and set aside.

In a separate bowl, lightly whisk eggs. Little by little, incorporate the dry ingredients, and mix until smooth (if batter seems tough add a small amount of milk to loosen it). Stir in the olive oil.

Set an 8-inch frying pan over medium heat and add a touch of olive oil. Using a ladle, pour 2 ounces of the crêpe batter into the frying pan, and in a circular turning motion, let the batter move evenly around the pan. Cook until the outside edge of the crêpe is light brown; then flip the crêpe and cook the other side. It should take no more than 2 minutes to cook.

Slide the cooked crêpe onto a plate. With a spoon, spread Nutella on half of the crêpe. Place the bananas (which should still be warm) on top. Either fold the other half of the crêpe over the bananas and Nutella to form a half-moon, or line up the bananas and roll the crêpe.


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