• 4servings
  • 30minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, D
MineralsZinc, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crepe Batter

  2. 125ml milk

  3. 1 1/2 tablespoons melted butter

  4. 1 egg yolk

  5. 1 teaspoon vanilla

  6. 5 tablespoons plain flour

  7. Chocolate Sauce

  8. 1/2 tablespoon butter

  9. 1 tablespoon milk

  10. 2 teaspoons hazelnut liqueur

  11. 1 tablespoon cocoa

  12. 2 tablespoons icing sugar

  13. 2 ripe bananas, sliced

Instructions Jump to Ingredients ↑

  1. First, prepare the crepe batter: In a medium bowl, stir together milk, melted butter, egg yolk, vanilla and hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons icing 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 icing sugar. Set over very low heat to keep warm.

  3. Grease a non stick frying pan or crepe pan, and heat over medium heat. Pour about 60ml 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 icing sugar. Repeat steps 3 and 4. Serve crepes warm.


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