When I think of chocolate and bananas together, it takes me back to childhood afternoons—sticky fingers and all—when the world seemed more magical and less complicated. There’s something undeniably decadent about this combo, like they were destined to meet. And oh, crepes!
Thin, delicate, slightly crisp at the edges, with a hint of French charm woven in. They’re not just food; they’re an experience, a fleeting escape into indulgence.
Steps
- In a medium bowl, mix together 1/2 cup of milk, 1 1/2 tablespoons of melted butter, an egg yolk, 2 teaspoons of hazelnut liqueur, and a teaspoon of vanilla extract. Whisk in 2 tablespoons of confectioners’ sugar until fully blended, followed by 1 tablespoon of cocoa powder. Slowly add 1/3 cup of flour while whisking until the batter is smooth and set aside.
- In a saucepan over low heat, melt 1/2 tablespoon of butter. Add 1 tablespoon of milk and 2 teaspoons of hazelnut liqueur, stirring to combine. Mix in 2 tablespoons of confectioners’ sugar and 1 tablespoon of cocoa powder, and keep the sauce warm on very low heat.
- Prepare a nonstick skillet or crêpe pan with cooking spray and heat over medium heat. Pour about 1/4 cup of the batter into the pan, quickly tilting it to spread the batter thinly and evenly. Cook the crêpe for about 2 minutes, then flip and cook for an additional minute.
- Place the cooked crêpe on a plate and top with 1/4 of the sliced bananas. Drizzle with 1/4 of the chocolate sauce, then roll or fold the crêpe. Sprinkle with confectioners’ sugar and repeat with the remaining batter, bananas, and sauce.
Ingredients
- ½ cup whole or 2% milk
- 1 ½ tablespoons unsalted butter, melted
- 1 egg yolk
- 2 teaspoons hazelnut liqueur
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
- 1 tablespoon cocoa powder
- ? cup all-purpose flour
- ½ tablespoon unsalted butter
- 1 tablespoon whole or 2% milk
- 2 teaspoons hazelnut liqueur
- 2 tablespoons confectioners’ sugar
- 1 tablespoon cocoa powder
- 2 ripe bananas, sliced
Nutritional Values
Calories: 936 | Total Fat: 36g | Saturated Fat: 20g | Cholesterol: 280mg | Sodium: 228mg | Total Carbohydrate: 140g | Dietary Fiber: 12g | Total Sugars: 76g | Protein: 16g | Vitamin C: 20mg | Calcium: 192mg | Iron: 4mg | Potassium: 1436mg
FAQ
- Can I substitute the hazelnut liqueur in the recipe?
- Yes, you can replace the hazelnut liqueur with another type of liqueur like Dark Creme de Cacao for a different flavor. Alternatively, you can omit it if you prefer a non-alcoholic version.
- What alternative fillings can I use for the crepes?
- Besides bananas, these crepes can be filled with a mascarpone and sour cream mixture for a richer taste. You can also try different fruits or even a combination of fruits and nuts.
- How do I ensure my crepes are thin and even?
- To achieve thin and even crepes, pour about 1/4 cup of batter into the heated skillet and immediately swirl the pan to spread the batter evenly across the surface.
- What toppings pair well with chocolate banana crepes?
- Popular toppings include confectioners’ sugar, whipped cream, or additional chocolate sauce. For a gourmet touch, consider adding a Bananas Foster sauce or a scoop of vanilla ice cream.
- Are there any dietary considerations I should be aware of?
- Each serving contains approximately 234 calories, with 9g of fat and 35g of carbohydrates. The crepes also provide 4g of protein and are a source of dietary fiber and essential vitamins and minerals. Adjust portions or ingredients as necessary to fit your dietary needs.
Tips
- Ensure your nonstick skillet or crêpe pan is well-coated with cooking spray to prevent sticking, allowing you to achieve perfectly thin and even crêpes.
- Rotate the skillet immediately after pouring the batter to spread it out in a thin layer, ensuring a uniform thickness for even cooking.
- Keep the chocolate sauce warm over very low heat while making the crêpes to maintain a smooth and easy-to-pour consistency.
- Experiment with different liqueurs or fillings, such as using dark crème de cacao for a richer flavor or mascarpone cheese for a creamy texture.
Equipment
- Nonstick skillet or crêpe pan
- Whisk
- Medium bowl
- Saucepan
