Preparation:
Mix the bananas with the eggs, vanilla, salt, oil, and milk.
Add the flour and baking powder to the liquids, then beat until smooth.
Finally, pour in a little vinegar and beat one last time.
Heat a skillet with a little vegetable oil. Pour 3/4 cup of batter into the pan and wait until bubbles form on top and the surface is almost set. Flip and cook for another minute (about 3 minutes total).
Spread the hazelnut cream on half of each crepe and fold it in half.
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