Banana Nutella Crepes

To a 8-10 inch nonstick skillet or crepe pan, melt ½-1 tablespoon of butter over medium-low heat, make sure it covers the bottom of the entire pan. Once the butter is melted, add a 1/4-1/3 cup of the batter, enough to evenly coat the pan, rotate the pan to help coat the bottom with the batter.

Cook the crepe until just lightly golden brown on the bottom, until the top of the crepe is no longer wet, about 1-2 minutes. Run a spatula along the edge of the crepe to loosen it and then flip the crepe and cook about 15-30 seconds on the other side, until golden brown dots appear. Transfer the crepe to a plate or baking sheet and repeat the process until all of the batter is gone - make sure to add butter to the pan for each crepe so they don't stick. You'll have between 10-16 crepes depending on the size of the pan you're using.

Assemble the crepes: spread about 1-2 tbsp of nutella on half of the crepe followed by slices from about 1/3 of a banana and then crumble half a digestif cookie over the banana. Fold the non-topping half over the filling half and then fold once more in half to create a triangle shape. Repeat to fill all of the crepes and then enjoy immediately!