This Banana-Nutella Crepe is one thing you will go head over heels for!
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. Repeat make three more crepes.
Cook This instead of enjoying IHOP Nutella Crepes
[My 2 Cents]
I've made these about three times since I recently found the recipe. The first two times I initially combined the flour and the egg as the recipe directs, but quickly learned that the batter will more likely be lumpy by the time you get to the melted butter and milk. The third time I made them I decided to start with the wet ingredients and then incorporate the flour, and that worked out much better!
Adapted from Cook This Not That, David Zinczenco & Matt Goulding (Easy & Awesome 350-Calorie Meals)