Banana-Stuffed Crepes with Hazelnut Sauce Recipe

Combine eggs orange juice white sugar sugar and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.

Beat cream cheese yogurt and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.

Mix chocolate-hazelnut spread milk and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth about 1 minute.

Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.

Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.