Chocolate Hazelnut – Banana Crepes

Here’s What You Need: 

Crepe Batter: 

1 cup all-purpose flour
1/4 teaspoon salt
1 egg
1 egg yolk
2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla

Fillings: 

1 jar chocolate hazelnut spread
bananas, sliced
whipped cream
maraschino cherries for garnishing

Here’s How: 

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.

Heat a well greased skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Top with whipped cream and maraschino cherries.

Chocolate Peanut Butter Oatmeal Bars

Here’s What You Need: 

1 cup butter (2 sticks)
2/3 cup brown sugar, firmly packed
1 1/2 teaspoon vanilla extract
4 cups quick cooking oats
2 tablespoons milk
1 cup semi-sweet chocolate chips
1/2 cup peanut butter

Here’s How: 

Line an 8×8 baking pan with parchment paper, leaving an overhang to use as handles to lift bars out, and spray with cooking spray.  Set aside. If using a wax paper no need to use cooking spray.

Melt the butter over medium low heat.  Add the brown sugar, and mix until well incorporated. Stir in the vanilla, oats, and milk, and cook for 5 minutes, stirring occasionally.

After oats are cooked, press half of the mixture firmly into the bottom of the pan. Put in the freezer  for 5 minutes.  Melt chocolate chips and peanut butter together in the microwave for about 1 minute, stir to blend. Take out the pan from the freezer and  pour over oat crust, and smooth with a rubber spatula. Put back in the freezer for another 3-5 minutes and let the chocolate hardens a little bit. Sprinkle the rest of the oat mixture on top and press lightly into the chocolate.  Refrigerate for at least 2 hours before cutting into bars.  Keep refrigerated.