Buckwheat Cloches with Bananas & Chocolate-Hazelnut Spread
Serves: 18
  • ¾ cup plus 3 tablespoons buckwheat flour
  • ¾ cup all-purpose flour
  • 1½ teaspoons fine sea salt
  • ⅓ cups water
  • 1¼ cups whole milk
  • 1 large egg
  • 1 tablespoon salted butter, divided
  • 2¼ cups chocolate-hazelnut spread
  • 2¼ cups thinly sliced banana
  1. In a large bowl, whisk together flours, and salt. Add 1⅓ cups water, milk, and egg, whisking vigorously until thoroughly combined and slightly aerated.
  2. Heat a well-seasoned 6-inch cast-iron skillet over medium-high heat until hot. Melt ½ tablespoon butter in hot skillet. Pour ¼ cup batter into skillet, tilting and rotating pan so batter covers entire surface.
  3. Return to heat, and cook until edges are golden brown and top looks dry, 30 seconds to 1 minute. Using a thin metal spatula, flip crêpe to cook the other side, approximately 10 seconds. Transfer crêpe to a plate, and keep covered with a clean kitchen towel. Using remaining ½ tablespoon butter as needed to coat skillet, cook remaining crêpes one at a time, transferring to plate and keeping covered with towel.
  4. Spread each crêpe with approximately 2 tablespoons chocolate-hazelnut spread. Add banana slices; fold in half and then in half again, creating a bell (cloche) shape.
MAKE-AHEAD TIP: Crêpes can be made ahead of time, cooled, separated with sheets of wax paper, placed in airtight plastic bags, and frozen for several weeks. Thaw completely before filling.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/buckwheat-cloches-with-bananas-chocolate-hazelnut-spread/