Banana and Chocolate Crepes

Name: Banana and Chocolate Crepes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tbsp Cocoa Powder; 1 whole Eggs; 2 tsp Hazelnut Liqueur; 2 tbsp Powdered Sugar; 2 whole Sliced Banana; 1.5 tbsp Unsalted Butter; 1 tsp Vanilla Extract; 0.33 cup White Whole Wheat Flour; 0.5 cup Whole Milk

Breakfast 🍳Dessert 🍰Snack 🍿 French 🇫🇷 Low-Sodium Vegetarian 🥦Kosher ✡️Pescatarian 🐟

Banana and Chocolate Crepes pair tender cocoa-infused pancakes with soft, sweet slices of ripe banana and a gentle hazelnut-chocolate drizzle. The flavors are rich yet balanced, with a hint of vanilla and powdered sugar to finish. Serve for a special brunch, dessert after dinner, or whenever you crave a refined, chocolatey treat.

Prep20 mins
Cook10 mins
Serves4
DifficultyMedium

1

In a medium bowl, combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla. Whisk in 2 tablespoons confectioners' sugar until fully blended, then whisk in 1 tablespoon cocoa powder until fully blended. Gradually whisk in flour until fully blended; set aside.
2

Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
3

Coat a nonstick skillet or crepe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread the batter in a thin layer. Cook the crepe about 2 minutes; flip and cook about 1 minute more.
4

Transfer the crepe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over the bananas. Roll or fold the crepe; sprinkle with confectioners' sugar. Repeat with the remaining batter, banana, and sauce.