CHOCOLATE & BANANA CREPES

By BobD

Ingredients

• Crêpe Batter:
• 1/2 cup whole or 2% milk
• 11/2 tbsp. melted butter
• 1 egg yolk
• 1 tsp. vanilla
• 2 tsp. hazelnut liqueur
• 1 tbsp. cocoa
• 2 tbsp. confectioners' sugar
• 1/3 cup white flour
• 2 ripe bananas, sliced
• Chocolate Sauce:
• 1/2 tbsp. butter
• 1 tbsp. whole or 2% milk
• 2 tsp. hazelnut liqueur
• 1 tbsp. cocoa
• 2 tbsp. confectioners' sugar

Details

Servings 4
Adapted from mydailymoment.com

Preparation

Step 1

In a medium bowl, stir together 1/2 cup milk, 1 1/2 tbsp. melted butter, egg yolk, vanilla, and 2 tbsp. hazelnut liqueur.

Whisk 1 tbsp. cocoa into liquid until completely incorporated.

Next, whisk in 2 tbsp. confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.

Melt 1/2 tbsp. butter in a saucepan over low heat.

Stir 1 tbsp. milk and 2 tsp. hazelnut liqueur into melted butter.

Stir in 1 tbsp. cocoa and 2 tbsp. confectioners' sugar. Set over very low heat to keep warm.

Spray a non-stick frying pan or crêpe pan with cooking spray, and heat over medium heat.

Pour about 1/4 cup 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 and then place crêpe on a plate.

Add 1/4 sliced bananas to crêpe, and spoon 1/4 of the chocolate sauce over the bananas.

Roll or fold crêpe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4.

Serve crepes warm.