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.
Ingredients
- 1/2 cup(s) whole milk
- 5 1/2 tablespoon(s) melted butter
- 3/4 ounce(s) egg yolk
- 1 teaspoon(s) vanilla
- 2 teaspoon(s) hazelnut liqueur
- 1 tablespoon(s) cocoa
- 1/8 cup(s) confectioners sugar
- 1/3 cup(s) white flour
- 2 ripe bananas, sliced
- 1/2 tablespoon(s) butter
- 1 tablespoon(s) whole milk
- 2 teaspoon(s) hazelnut liqueur
- 1 tablespoon(s) cocoa
- 1/8 cup(s) confectioners sugar
Instructions
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In a medium bowl, stir together 1/2 cup milk, 1 1/2 tbsp melted butter, egg yolk, vanilla, and 2 tbsp hazelnut liqueur.
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Whisk 1 tbsp cocoa into liquid until completely incorporated.
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Next, whisk in 2 tbsp confectioners’ sugar until completely incorporated.
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Then gradually whisk in flour until completely incorporated.
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Set aside.
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Melt 1/2 tbsp butter in a saucepan over low heat.
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Stir 1 tbsp milk and 2 tbs hazelnut liqueur into melted butter.
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Stir in 1 tbsp cocoa and 2 tbsp confectioners’ sugar.
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Set over very low heat to keep warm.
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Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat.
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Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes.
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Flip, and cook about 1 minute more and then place crepe on a plate.
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Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas.
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Roll or fold crepe, and sprinkle with confectioners’ sugar.
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Repeat steps 3 and 4.
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Serve crepes warm.
Nutrition
Calories: 1333.49kcalCarbohydrates: 137.02gProtein: 16.87gFat: 83.22gSaturated Fat: 49.75gCholesterol: 407.58mgSodium: 634.61mgFiber: 9.47gSugar: 72.42g
Tried this recipe?Let us know how it was!