Best 4 Skinny Chocolate Crepes With Banana Pecan Topping Recipes

SKINNY CHOCOLATE CREPES WITH BANANA-PECAN TOPPING

Steps:

• For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg product, oil, and vanilla; whisk until combined.
• Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
• Peel bananas; halve lengthwise, then crosswise. Preheat a lightly oiled nonstick grill pan or large nonstick skillet over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
• In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
• To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.

CHOCOLATE CREPES WITH BANANA

Steps:

• Heat a small skillet over medium heat.
• Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
• Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
• Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
• Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
• Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

CHOCOLATE BANANA CREPES

Steps:

• In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
• Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
• Spray a non-stick frying pan or crepe 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.
• Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

BANANA PECAN TOPPING

Steps:

• Melt the butter in a large, heavy skillet pan. Cook the bananas in the hot butter, stirring, for about 2 minutes, or until bananas begin to soften.
• Add the sugar, cinnamon, and nutmeg. Cook until the sugar dissolves and begins to caramelize, about 2 to 3 minutes; add the vanilla.
• Add pecan halves just before serving.
• Serve warm or at room temperature, on ice cream, gingerbread, bread pudding, or pound cake.