Description
After tweaking a crepe recipe I came up with this incredibly delicious version — chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.
Ingredients
- ½ cup whole or 2% milk
- 1 ½ tablespoons melted butter
- 1 egg yolk
- 1 teaspoon vanilla
- 2 teaspoons hazelnut liqueur
- 1 tablespoon cocoa
- 2 tablespoons confectioners’ sugar
- ⅓ cup white flour
- ½ tablespoon butter
- 1 tablespoon whole or 2% milk
- 2 teaspoons hazelnut liqueur
- 1 tablespoon cocoa
- 2 tablespoons confectioners’ sugar
- 2 ripe bananas, sliced
Instructions
- In a medium bowl
- stir together 1/2 cup milk
- 1 1/2 tablespoons melted butter
- egg yolk
- vanilla
- and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next
- whisk in 2 tablespoons confectioners’ sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
- Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners’ sugar. Set over very low heat to keep warm.
- Spray a non-stick frying pan or crepe 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.
- Place crepe on a plate. Add 1/4 sliced bananas to crepe
- and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe
- and sprinkle with confectioners’ sugar. Repeat steps 3 and 4. Serve crepes warm.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4