Chocolate Banana Crepes recipe
All Recipes Breakfast and Brunch Recipes Crepes Sweet
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
Nutrition Info
- 234.1 caloriescarbohydrate: 34.9 gcholesterol: 69.5 mgfat: 8.5 gfiber: 2.5 gprotein: 3.9 gsaturatedFat: 4.8 gservingSize: -sodium: 56.7 mgsugar: 18.8 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Banana Crepes
Directions
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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.