Instructions

1. 1
   Combine the flour, eggs, sugar, milk, water, vanilla, and melted butter in a blender. Blend for 10 seconds until smooth. Transfer to a container and refrigerate for 1 hour.
2. 2
   Heat a small nonstick skillet over medium heat. Swirl 1 tablespoon of butter around the pan. Pour of batter into the center of the pan and swirl to spread evenly into a thin crêpe.
3. 3
   Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a dish. Lay them out flat so they can cool.
4. 4
   Continue making crêpes until all batter is gone. Let cool.
5. 5
   Gently fold the whipped cream into the nutella. Set aside.
6. 6
   Spread ¼ cup (65 g) of the nutella mixture on one side of each crepe, stopping from the edges. Fold in half, then in half again, then set aside.
7. 7
   Microwave remaining nutella on high until slightly thinned. Drizzle over folded crêpes, then place 4 banana slices on each plate. Sprinkle with hazelnuts, dust with powdered sugar, then garnish with additional cream and a sprig of mint, if desired.
8. 8
   Serve immediately.