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Crepes with Sautéed Bananas and Chocolate


Martha Stewart

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  • 1 cup all- purpose flour (spooned and leveled)
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups reduced fat milk (2%)
  • 2 large eggs
  • 1 tablespoon plus 1 teaspoon melted unstated butter, plus more for skillet
  • 3 bananas, peeled and sliced
  • 1 tablespoon brown sugar
  • 2 ounces semisweet chocolate, melted



Step 1

In a large bowl which together flour, granulated sugar and salt. Make a well in the center. Add milk, eggs and 1 tablespoon butter, which to combine. Cover and refrigerate 1 hour ( or up to 1 day.)

Preheat oven to 250 degrees, place a baking sheet in the oven. Heat a medium non-stick skillet over medium high heat. Lightly coat the skillet with butter. Pour 1/3 cup of batter into skillet and quickly swirl so batter evenly coat bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with wide spatulas and using both hands grip edges with fingertips and quickly turn over. Cook for 1 more minute. Slide crepe onto baking sheet to keep warm. Repeat with remaining batter ( you should have 12 crepes.)

Heat 1 teaspoon butter in skillet over medium heat. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters and top with bananas and chololate.

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