For the Filling:
Basic French Crepes
chopped unsalted and toasted nuts or almond flakes
For the Whipped Cream:
cold heavy cream
For the Nutella Chocolate Syrup:
Make the whipped cream. Combine heavy cream and icing/confectioners sugar. Whip until stiff then set aside.
Make the Nutella chocolate syrup. Thin the nutella by adding milk and mix until consistency is pourable.
To assemble the Nutella-Banana crepe, take one warm crepe and spread 1 tablespoon of Nutella on it. Add half of the banana slices.
Fold the bottom half of the crepe over to make a half circle and then fold in half again to form a triangle.
Drizzle with Nutella chocolate syrup on top, pipe some whipped cream on the side, and finish of with a sprinkle of nuts or almond flakes.
Repeat steps 3 to 6 for the remaining crepe.