After editing a crepe recipe, I came up with this incredibly delicious version: chocolate crepe batter, with bananas and chocolate sauce. A big hit with my friends! Garnish with powdered sugar or whipped cream.
Ingredients for the crepes batter:
- ½ cup of whole milk or 2%
- 1 ½ tablespoon of melted butter
- 1 egg yolk
- 1 teaspoon of vanilla
- 2 teaspoons of hazelnut liqueur
- 1 tablespoon of cocoa
- 2 tablespoons of powdered sugar
- cup of white flour
Ingredients for the chocolate sauce:
- ½ tablespoon of butter
- 1 tablespoon of whole milk or 2%
- 2 teaspoons of hazelnut liqueur
- 1 tablespoon of cocoa
- 2 tablespoons of powdered sugar
- 2 ripe bananas, sliced
Instructions for banana and chocolate crepes
- In a medium bowl, mix 1/2 cup of milk, 1 1/2 tablespoons of melted butter, egg yolk, vanilla, and 2 teaspoons of hazelnut liqueur. Beat 1 tablespoon of cocoa into the liquid until completely absorbed. Next, whisk in 2 tablespoons of powdered sugar until completely incorporated. Then gradually incorporate the flour until completely incorporated. Set aside.
- Melt 1/2 tablespoon of butter in a saucepan over low heat. Mix 1 tablespoon of milk and 2 teaspoons of hazelnut liqueur in the melted butter. Incorporate 1 tablespoon of cocoa and 2 tablespoons of powdered sugar. Put on very low heat to keep warm.
- Spray a non-stick pan or crepe pan with cooking spray and heat over medium heat. Pour about 1/4 cup of batter over the pan and swirl to form a very thin disc; cook for about 2 minutes. Flip and cook for about 1 minute longer.
- Put the crepe on a plate. Add 1/4 of the sliced banana to the crepe and pour 1/4 of the chocolate sauce over the bananas. Roll or fold the crepes and sprinkle them with powdered sugar. Repeat steps 3 and 4. Serve the crepe hot.
