I modified a crepe recipe to create this really tasty variation, which consists of chocolate crepe batter, bananas, and chocolate sauce. My pals thought it was a huge hit! Add whipped cream or powdered sugar as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 57 mg |
| Sugars | 19 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
tasted really good
I just made the crepe portion (not the sauce) of this recipe and it was great! The only substitutes I made was I used half coconut milk and half half and half (that’s a lot of halves!) since I didn’t have milk and I omitted the liquor since I didn’t have that. I was worried this might change the texture of the batter. No issues with the batter and the crepes were the perfect texture and flipped easily! They weren’t quite as “chocolatey” as is hoped, so next time I’ll definitely use a chocolate liquor. I filled these with Greek yogurt and raspberries and gobbled them all up myself!! Just remember this recipe only makes 3-4 medium sized crepes, so you’ll need to expand the recipe as needed.
I made the recipe as stated but substituted Dark Creme de Cocoa liquor for the hazelnut. They came out perfectly. I filled my crepes with Mascarpone and sour cream filling, topping them with Bananas Foster II recipe found on AR here. Add a touch of chocolate sauce and whipped cream and you have a gourmet dessert fit for anyone. 🙂
I need to make these again for an.accurate review. The deepest were very moist and the sauce got crumbly immediately. The.flavor.was very good though. Si ill make these again.and revise.
the recipe makes me want to cook and explore more great recipes just like this one
delicous and i did a report on them!!!
My husband loved it. Said they were great. Next time will make them with strawberries on top and banana inside…
These tasted good and were liked by the family but they were difficult in the pan. I make plain crepes VERY OFTEN and they are easy to flip and slide out of the pan…not so with these. Since the family liked them and wanted them again I used my plain crepe recipe and added a bit more milk and cocoa powder to that one and they were much nicer.
They tasted great, but they were really hard to manage. They crepes were thin and hard to spread, and the chocolate had to be done at a low heat and put on the crepe right away. Be ready for a challenge on this dish.
The batter recipe is so good that you can use it for any desert crep. Thank you for posting this recipe
ok i just took the sauce off the stove like 5 minutes ago and now its hard. 🙁 thats the bad thing. 🙁 not a keeper.
absolutely awesome!!! made these and used pears sauted in cinnamon instead of bananas!! a keeper
this is a great recipe! i tried it and the crepes were wonderfully delicious!!i recommend this recipe to everyone!
I had some friends over for impromptu coffee, so based on what I had in the cabinet I made these crepes. Everyone really enjoyed them. They were quick and easy, and best warm.
These were so easy to make, and very delicious!