Instructions

1. In a small bowl, combine the milk, soda or water, egg, sugar, cooled melted butter, vanilla, pinch of salt, and lemon zest, if using.  Blend in a blender or whisk until smooth. You should see tiny bubbles in the batter.
2.  Cover with plastic wrap and let stand for 30 minutes or in the refrigerate for up to 2 days.
3. Pour the batter into a pitcher or other container with a pouring lip. Place a small, 6-inch-ish non-stick skillet over medium heat. Coat the pan with a little butter on a paper towel.
4. Stir the batter and pour about 1-2 tablespoons into the center of the pan. Lift the pan off the heat and tilt and rotate it, so that the batter spreads and forms a very thin even layer.
5.  Cook until the top is set and the edges are a little crispy, 2-3 minutes.
6. Use a small spatula or your fingers (be careful) to turn the crepe over and cook until the second side is lightly browned (30 seconds to 1 minute).  Remove the crepe to a plate. Continue cooking the rest of the crepes, buttering the pan and stirring the batter every other crepe.
7. Stack the finished crepes between sheets of wax or parchment paper.
8. Caramelize the bananas: In the same skillet you used for the crepes, melt 1 ½  tablespoons butter. Add the sliced bananas and dark brown sugar. Cook over medium heat until golden and syrupy, about 3-5 minutes.
9. Fill the crepes with the caramelized bananas and sprinkle with powdered sugar.
10. Place the Nutella in the corner of a small food-safe plastic bag. Microwave a few seconds until the Nutella is more liquidy. Cut a small hole in the corner of the bag and drizzle the Nutella over the crepes. Top with chopped nuts if desired.