Chocolate Banana Hazelnut Crêpes

Brew coffee. Allow to cool at room temperature, or, for faster cooling, place in the refrigerator.

Whisk together the heavy cream and sugar until soft peaks form. Gently whisk in the bourbon (if using) and continue whisking until the peaks firm up and stiffen. Reserve in the refrigerator until ready to serve.

Melt the butter in a pan on low or in the microwave.

Make the crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and sparkling water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a griddle or nonstick frying pan over medium-high heat.

Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately ¼ cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is golden brown. Loosen with a spatula, turn, and cook the other side until golden brown. Repeat for remaining crêpes.

In a jar with a lid, pour milk and shake vigorously back and forth for a minute, until foamy. Take off the lid, and microwave milk for 15 seconds.

Pour coffee over ice. Using a spoon, hold back the foam and pour a little milk into each glass. Then take spoonfuls of the foam to add on top of the latte. Drizzle honey over each latte and top with flaked sea salt. Add sugar if needed to taste.

To finish the crêpes: Spread Nutella inside the crêpe shell, then add in the hazelnuts and banana and fold or roll up. Top with whipped cream and garnish with more hazelnuts.

Serve crêpes with latte.