Banana Nutella Crepe Cape

This Multilayered breakfast treat only looks complicated.It's as easy to make as a stack of pancakes.

  Crepes:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt 2 large eggs and 1 egg yolk
1-1/4 cups whole milk
1 tsp vanilla extract
4 tbsp(1/2 stick) melted butter,for the pan

Filling:
Nutella
Bananas, sliced
confectioners sugar

Method:

For crepes:- In a food processor,pulse flour,sugar and salt until combined.Add eggs and yolk;process until blended.With the motor running,slowly pour milk and vannila;process until smooth.refrigerate batter for 15 mnutes,or up to overnight.

Warm a 9-inch nonstick skillet over medium heat.Add just a bit of butter to coat the pan.Pour about 3 tbsp of batter into hot pan and swirl it around to evenly spread batter.Place back on heat;cook for 30 sec.using a spatula and fingers,flip crepe;cook for 30 sec.crepe should be almost firm to the touch and spotty brown.Transfer to a cutting board.Repeat process with remaining batter to make about 10 crepes.(you may have extra crepes;add them to the stack.)

Preheat broiler.line a baking sheet with a parchment paper.Layer two crepes on a prepared pan.spread a thin layer of nutella onto the top crepe;add a few banana slices.Top with another crepe and layer more nutella and Bananas.Repeat this process with remaining crepes.Top with a final crepe.Place baking sheet under broiler until cake is warmed through.Sprinkle cake with confectioners sugar.
Serves 6

 TIP:Crepe batter can be made up to 2 days in advance.Store tightly covered in the refrigerator.