Chocolate Banana Crepes

Chocolate Banana Crepes

13
LYNNIE1979 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

13
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

absolutely awesome!!! made these and used pears sauted in cinnamon instead of bananas!! a keeper

Most helpful critical review

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 ...

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 ...

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!

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 c...

ok i just took the sauce off the stove like 5 minutes ago and now its hard. :( thats the bad thing. :( not a keeper.

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...