Chocolate Banana Crêpes
- Sweet
- Quick
- Stovetop
Thin, tender crêpes filled with sliced banana and melted dark chocolate, folded warm in the pan. A simple Chandeleur treat with a pinch of salt to sharpen the chocolate.
- Total
- 18 min
- Prep 6 · Cook 12
- Serves
- 2
- Difficulty
- Easy
You'll practice: Whisking · Folding
Instructions
-
Melt 20 g of the butter in a small saucepan over low heat, then set it aside to cool slightly.
~2 min
Cooling the melted butter slightly keeps it from cooking the eggs when it is stirred into the batter.
-
Whisk the 2 eggs with 200 ml milk and 0.25 tsp salt in a mixing bowl. Add 100 g flour and whisk until the batter is smooth with no dry lumps, then stir in the melted butter.
~4 min
Whisking the flour into the liquid gradually and beating out lumps now gives a smooth, even batter that cooks into thin, tender crêpes.
Let the batter rest a few minutes before the first crêpe if you can: the flour hydrates and the crêpes turn out more tender and less likely to tear.
Whisking Whisk in a steady circular motion, scraping the sides, until no dry flour remains; a few quick strokes at the end smooth out lumps without overworking the batter.
-
Slice the 2 bananas into 5 mm rounds and roughly chop the 60 g dark chocolate.
~2 min
-
Heat the non-stick frying pan over medium heat and add a little of the remaining 10 g butter. Pour in a quarter of the batter and swirl to coat the base thinly. Cook until the edges lift and the underside is golden, about 1 minute, then flip and cook 30 seconds more. Slide onto a plate and repeat with the remaining batter and butter to make 4 crêpes.
~1 min
A thin, even coat of batter and a properly heated pan set the crêpe quickly, so it browns instead of steaming and turning rubbery.
-
Lay a warm crêpe back in the pan over low heat, scatter a quarter of the chopped dark chocolate and a quarter of the banana slices over one half, and fold the other half over. Warm until the chocolate softens, about 30 seconds, then slide onto a plate. Repeat with the remaining crêpes, chocolate and banana.
~4 min
Gentle heat melts the chocolate without scorching it, and folding over the warm crêpe traps the heat so the filling softens evenly.
Folding Fold the crêpe gently over the filling rather than pressing it flat, so the warm halves meet and trap the heat that melts the chocolate.




