French crepes with Nutella in warm banana cognac sauce and vanilla ice cream.

VOILĂ€! A Bananas Foster-type sauce completes crepes with Nutella filling (Gina Ferazzi/ Los Angeles Times)

Dear SOS: I would love the recipe for the chocolate banana crepe at French 75 Bistro, now called Savannah, in Burbank. It's my wife's favorite!

Brian Cooper La Cañada Flintridge

Dear Brian: The secret to this dish is the Nutella (a creamy European chocolate hazelnut spread) filling.

Warmed, stuffed crepes are served with caramelized bananas, vanilla ice cream and a Bananas Foster-type sauce for a rich but amazing dessert.

Crepes with Nutella in warm banana-cognac sauce

Total time: 45 minutes, plus overnight refrigeration time for the crepe batter

Servings: 4 (2 crepes each)

Note: From Savannah restaurant. This recipe requires the use of a blow torch.


3/4 cup plus 1 1/2 teaspoons milk

1/3 cup flour

2 eggs

1 tablespoon melted butter, plus extra for greasing the crepe pan

1/4 teaspoon salt

1. Combine the milk, flour, eggs and butter in a blender and process until smooth. Strain the batter into a nonreactive container, cover tightly and refrigerate overnight.

2. Heat a crepe pan or medium nonstick skillet over medium heat. Lightly grease the pan with a little butter, then pour in one-fourth cup batter, tilting the pan so that the batter forms a roughly 7-inch-diameter circle. Cook until the crepe is just set on the bottom, about 1 1/2 minutes, then flip and cook until set on the other side, about 1 minute more. Adjust the heat as necessary so the crepes do not color too much or cook too quickly. Store the cooked crepes between layers of parchment or waxed paper. The batter makes 8 crepes.

Foster sauce

1/2 cup dark brown sugar

6 tablespoons cold butter, diced in 1/2 -inch pieces

2 1/2 tablespoons light corn syrup

2 1/2 tablespoons brandy

2 tablespoons creme de banana