Chocolate & Banana Crepes

Chocolate & Banana Crepes

Chocolate & Banana Crepes
Holy crepe are these delicious... Be prepared to go bananas over this dish that can double as breakfast or dessert. All we have to say is batter up! It's surely good to the last drop.
At a glance
Main Ingredient:
Cooking Method:


Crêpe Batter:

1/2 cup whole or 2% milk
11/2 tbsp. melted butter
1 egg yolk
1 tsp. vanilla
2 tsp. hazelnut liqueur
1 tbsp. cocoa
2 tbsp. confectioners' sugar
1/3 cup white flour
2 ripe bananas, sliced

Chocolate Sauce:

1/2 tbsp. butter
1 tbsp. whole or 2% milk
2 tsp. hazelnut liqueur
1 tbsp. cocoa
2 tbsp. confectioners' sugar

In a medium bowl, stir together 1/2 cup milk, 1 1/2 tbsp. melted butter, egg yolk, vanilla, and 2 tbsp. hazelnut liqueur. Whisk 1 tbsp. cocoa into liquid until completely incorporated. Next, whisk in 2 tbsp. confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside. Melt 1/2 tbsp. butter in a saucepan over low heat. Stir 1 tbsp. milk and 2 tsp. hazelnut liqueur into melted butter. Stir in 1 tbsp. cocoa and 2 tbsp. confectioners' sugar. Set over very low heat to keep warm. Spray a non-stick frying pan or crêpe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more and then place crêpe on a plate. Add 1/4 sliced bananas to crêpe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crêpe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

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