Chocolate Crepes With Banana

Thin, delicate crepes wrapped around sweet slices of banana and rich, velvety chocolate – a match made in heaven! These indulgent treats are surprisingly easy to make and are sure to impress anyone with their French flair and decadent flavors.

Ingredients

• For the crepe batter:
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• For the filling:
• 2 ripe bananas, sliced
• 1/2 cup granulated sugar
• 2 ounces high-quality dark chocolate (at least 70% cocoa), finely chopped
• Whipped cream or vanilla ice cream for serving (optional)

Instructions

Start by making the crepe batter. In a large mixing bowl, whisk together the flour, sugar, and salt.

In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be free of lumps.

Let the batter rest for at least 30 minutes in the refrigerator.

Heat a small non-stick pan over medium heat. Brush the pan with a small amount of butter.

Pour about 1/4 cup of the batter into the pan and tilt the pan to evenly coat the bottom.

Cook for about 1 1/2 minutes, until the bottom is light brown. Loosen the crepe with a spatula and flip it over.

Cook for another minute, until the other side is light brown.

Repeat the process until all the batter is used up, you should be able to make around 8-10 crepes. To assemble the crepes, place a few slices of banana in the center of each crepe, leaving a 1-inch border around the edges.

Sprinkle some granulated sugar over the banana.

Melt the chopped chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth. Spoon some of the melted chocolate over the banana and sugar.

Fold the crepe into a triangle by bringing the two sides to the center and then folding the bottom half up.

Serve warm with whipped cream or vanilla ice cream if desired.

Notes

Make sure to use high-quality dark chocolate for the best flavor.

You can also customize the filling with other fruits like strawberries or blueberries.

Don’t overmix the crepe batter, as it can create lumps and affect the texture of the crepes.

Let the batter rest for at least 30 minutes to allow the flour to absorb the liquid ingredients.

Use a high-quality non-stick pan to prevent the crepes from sticking and to make them easier to flip.

Don’t overcrowd the pan, cook the crepes one by one to ensure they cook evenly.

Let the crepes cool slightly before assembling, as they will be easier to fold.

You can also assemble the crepes ahead of time and refrigerate them for up to 2 hours before serving.

These crepes are best served fresh, but you can also store them in an airtight container in the refrigerator for up to 2 days.

Simply reheat them in the microwave or oven before serving.

Nutrional Value

• Calories: 350
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 6g