Explore

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

  1. Melt 20 g of the butter in a small saucepan over low heat, then set it aside to cool slightly.

    ~2 min

  2. 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

  3. Slice the 2 bananas into 5 mm rounds and roughly chop the 60 g dark chocolate.

    ~2 min

  4. 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

  5. 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

Not quite what you're looking for? Make something with what you already have

Create a free recipe