Best 2 Banana Chocolate Crepe Recipes
Indulge in a culinary journey with our exquisite Banana Chocolate Crepe recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the rich, decadent taste of chocolate with the sweet, velvety texture of bananas, all wrapped in a delicate, lacy crepe. But that's not all; we also present variations to elevate your crepe experience. For a tropical twist, try the Pineapple Chocolate Crepe, where tangy pineapple chunks mingle with rich chocolate, creating a vibrant flavor profile. If you prefer a nutty crunch, the Banana Chocolate Hazelnut Crepe is your perfect choice, with the addition of roasted hazelnuts adding a delightful textural contrast.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-HAZELNUT AND BANANA CREPE
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.
Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 4 g, Protein 8 g
BANANA CHOCOLATE CREPE
Provided by Food Network
Number Of Ingredients 12
Steps:
- Prepare the Crepe recipe. Preheat the oven to 350 degrees F. Melt the chocolate using a double boiler on the stove or in a microwave-safe bowl. Once the chocolate is melted spread about 1 ounce of it on the prepared crepe. Place the banana on the end of the crepe and roll up the crepe with the banana inside. Place the rolled-up crepe on a cooking sheet and put in oven to warm up, about 4 to 6 minutes. To serve: Take 6 bamboo skewers and push them through the crepe at 1/2-inch intervals. With a sharp knife cut between each skewer. Arrange the pieces with the cut-sides up on a plate. Drizzle with the remaining chocolate, sea salt, and chopped walnuts.
- To make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place on paper or cutting board to allow the crepe to cool.
Tips:
- For the perfect crepe batter, use a kitchen scale to measure your ingredients and make sure your liquids are at room temperature.
- When making the crepe batter, whisk the dry ingredients together first, then add the wet ingredients and whisk until just combined. Over-mixing the batter will make your crepes tough.
- Heat your crepe pan over medium heat and brush it with butter or oil before pouring in the batter. Swirl the pan to coat the bottom evenly.
- Cook the crepes for 1-2 minutes per side, or until they are golden brown. Flip the crepes carefully with a spatula to avoid tearing them.
- Fill the crepes with your favorite fillings, such as Nutella, whipped cream, or fresh fruit. You can also top them with powdered sugar, chocolate sauce, or caramel.
Conclusion:
These banana chocolate crepes are a delicious and versatile breakfast, brunch, or dessert. With a few simple ingredients, you can create a tasty and satisfying meal that the whole family will enjoy. Whether you fill them with your favorite toppings or simply enjoy them with a sprinkle of powdered sugar, these crepes are sure to be a hit. So next time you're looking for a special treat, give these banana chocolate crepes a try!
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