Step 1
Place the flour, milk, eggs, sugar, salt, cinnamon and vanilla in the large bowl of a high-speed blender and blitz until smooth. Alternatively, whisk together in a large bowl. Pour in the melted butter and blend or whisk until incorporated. Cover and allow to rest in the refrigerator for at least 2 hours or, ideally, overnight.
Step 2
For the hazelnut chocolate spread, place the hazelnuts, sugar and salt in a high-speed blender and blitz for 6-7 minutes or until the hazelnuts have released their oils and become a fairly smooth nut butter; scrape down with a spatula, as needed. How long this takes will depend on your blender. Add the vanilla, cocoa powder and melted chocolate and continue to blitz until smooth and well-combined. Transfer to a jar and set aside at room temperature.
Step 3
Warm a frypan or crepe pan over medium heat and when hot, add a little butter. When foaming, pour in about ¼ cup of the batter and immediately swirl the pan to spread the batter thinly over the base. Cook for one minute, or until golden, then flip using a spatula and cook the other side for 30 seconds. Transfer to a serving plate and spread a little butter over the crepe. Repeat with the remaining batter, greasing the pan with extra butter between crepes. Continue to add a little butter to each crepe as you stack them.
Step 4
Serve the crepes with the hazelnut chocolate spread and sliced banana.
