After tweaking a crêpe recipe, I came up with this incredibly delicious version—chocolate crepe batter with bananas and chocolate sauce! It's a big hit with my friends! Top crêpes with confectioners' sugar or whipped cream.
Ingredients
- 0.5 cups whole or 2% milk
- 1.5 tablespoons unsalted butter , melted
- 1 egg yolk
- 2 teaspoons hazelnut liqueur
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- 1 tablespoon cocoa powder
- 0.33 cups all-purpose flour
Instructions
-
1
Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
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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.
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3
Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
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4
Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.
Nutrition Facts
Per serving
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