Pretend like you are on the streets of Paris with this crepe recipe, but feel better about stuffing it with Noosh® which has less sugar and more protein than with chocolate hazelnut spread traditionally used!
- 1 store-bought crepe
- 0.5oz (14g) Noosh Chocolate Almond Butter
- 1 Banana, peeled and cut into rounds
Heat a pan over medium heat with 2 tsp. (10 g) unsalted butter. Cook the crepe on those sides until brown. Remove the crepe from the pan and lay it on a flat work surface. Squeeze the Noosh onto the tortilla and spread evenly over the whole face with a knife. Scatter the cut banana over the whole crepe. Fold the crepe in half, and then half again and serve and enjoy immediately.