Crepes with Sautéed Bananas and Chocolate

Martha Stewart

Crepes with Sautéed Bananas and Chocolate
Crepes with Sautéed Bananas and Chocolate

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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