• Crepe Batter:
• 1/2 C. whole or 2% milk
• 1 1/2 Tbs. melted butter
• 1 egg yolk
• 1 tsp. vanilla
• 2 tsp. hazelnut liqueur
• 1 Tbs. cocoa
• 2 Tbs. confectioners' sugar
• 1/3 C. white flour
• 2 ripe bananas, sliced
• Chocolate Sauce:
• 1/2 Tbs. butter
• 1 Tbs. whole or 2% milk
• 2 tsp. hazelnut liqueur
• 1 Tbs. cocoa
• 2 Tbs. confectioners' sugar

In a medium bowl, stir together 1/2 C. milk, 1 1/2 Tbs. melted butter, egg yolk, vanilla, and 2 Tbs. hazelnut liqueur. Whisk 1 Tbs. cocoa into liquid until completely incorporated. Next, whisk in 2 Tbs. confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside. Melt 1/2 Tbs. butter in a saucepan over low heat. Stir 1 Tbs. milk and 2 tsp. hazelnut liqueur into melted butter. Stir in 1 Tbs. cocoa and 2 Tbs. confectioners' sugar. Set over very low heat to keep warm. Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 C. of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more. Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.