Banana Chocolate Crepes
Delicate crepes filled with ripe bananas and topped with rich chocolate sauce, perfect for breakfast or dessert lovers seeking a sweet, indulgent treat.
Ingredients
Instructions
- Melt 2 teaspoons of butter.
- Put flour, sugar, egg, 1/3 cup milk, melted butter, and salt in a processor and whip until smooth.
- Let the batter stand for at least 1 hour.
- Melt chocolate with 2 tablespoons of butter.
- Stir in corn syrup, 2 tablespoons of milk, and a pinch of salt.
- Bring to a boil, then simmer until thick, about 2 minutes.
- Stir in vanilla extract.
- Oil a small frypan and heat over medium-high heat.
- Pour 3 tablespoons of batter into the pan and swirl to coat the bottom evenly.
- Cook until browned, then turn and brown the other side.
- Repeat with remaining batter.
- Fill crepes with sliced bananas, fold or roll, and top with chocolate sauce.
- Serve with vanilla ice cream.
Tips & Substitutions
For a lighter crepe, substitute half the flour with whole wheat flour. If you prefer a dairy-free option, use almond or soy milk instead of regular milk. Make sure your pan is well-oiled to prevent sticking, and let the batter rest for at least an hour for the best texture. Try adding a pinch of cinnamon to the batter for an extra flavor boost.
Serving Suggestions
Serve the crepes with a scoop of vanilla ice cream for a delightful contrast to the warm chocolate sauce. They pair beautifully with a fresh fruit salad or a dollop of whipped cream. For a fun twist, consider serving them alongside a slice of Edith'S Lemon Meringue Pie(This Recipe Is Over 60 Years Old) for a sweet dessert spread.
Storage & Reheating
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat for a few minutes on each side until warmed through. If freezing, layer parchment paper between crepes and wrap tightly; they can be stored for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Chocolate Crepes contains roughly 139 calories, with 2g protein, 23g carbohydrates, and 2g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1790mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes, you can make the crepes ahead of time. Cook them completely, then let them cool before stacking with parchment paper between each crepe. Store them in the refrigerator for up to 3 days or freeze for longer storage. Reheat in a skillet or microwave before serving.
What can I use instead of semi-sweet chocolate?
If you don't have semi-sweet chocolate, you can substitute dark chocolate or milk chocolate based on your preference. For a healthier option, consider using cocoa powder mixed with a bit of coconut oil or almond butter to achieve a similar chocolate flavor.
Are there any variations I can try with the filling?
Absolutely! You can fill the crepes with other fruits like strawberries or raspberries for a fresh twist. Nut butters, such as almond or peanut butter, also make a delicious filling. For a savory option, try adding cream cheese and fresh herbs instead of the chocolate sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).