Nutella and banana crepes are always a favourite either as a dessert or for brunch they are a real winner. If you are making them for dessert I suggest you add a scoop of ice cream in as well before folding the crepes and serve with any remaining warm Nutella sauce drizzled over.
Melt the butter in the microwave or in a small pan then set aside to cool slightly.
In a jug whisk together the milk, water, eggs, and salt. Add the flour to a bowl and slowly pour the liquid in whisking as you do. Add the melted butter and continue to whisk until you have a lump free batter. Set aside for 10 - 15 minutes to rest.
Meanwhile, make the Nutella sauce by melting together the Nutella and the cream until you have a more spreadable paste. Then set aside whilst you heat the crepe pan.
Over a medium high heat, heat a non stick pan or a crepe pan. If your pan has lost some of its non stick qualities you may wish to brush it with some melted butter between each crepe. Add a little batter to the hot pan approx 60 ml. Immediately swirl the pan so that the batter spread around the entire pan. Cook for 30 - 45 seconds on the first side until it is just starting to turn brown. Using a palette knife or spatula gently run it around the sides of the pancake to release them from the pan then flip and cook for a further 30 seconds the transfer to a plate and repeat until all the batter is used. I get 6 crepes from this batter.
Spread one half of the crepe with Nutella add the bananas then fold in half. Fold the half in half again to for a cornet and repeat with the remaining crepes. Serve warm.