Banana crepes with chocolate drizzle recipe

Banana Crepes with Chocolate Drizzle recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect combination of sweet and decadent with this irresistible recipe for Banana Crepes with Chocolate Drizzle. These delicate crepes are filled with slices of ripe bananas and then generously drizzled with a rich and velvety chocolate sauce. The result is a delightful treat that is sure to satisfy any sweet tooth. Whether enjoyed as a breakfast delight or a delectable dessert, these banana crepes are guaranteed to become a family favorite.

Keywords: Banana, Crepes, Chocolate, Drizzle, Dessert

Banana crepes with chocolate drizzle recipe details

Banana crepes with chocolate drizzle recipe, recipe Rating: 4.7
Number of votes:122

Ingredients – Crepes

1-1/2 cups self-rising flour

1/4 cup sugar

1/2 teaspoon salt

2 teaspoons butter, melted

1/4 teaspoon vanilla

1-1/2 cups milk

2 eggs

4 ripe bananas

Ingredients – Chocolate Sauce

1-1/2 Tablespoon milk

1/2 Tablespoon butter

1 Tablespoon cocoa

2 Tablespoons confectioners’ sugar

Instructions:

Preparation – Crepes:Prepare crepe batter the day before. Sift the flour, sugar, and salt into a large bowl – set aside. In a small bowl, blend the milk, eggs, butter and vanilla. Add the milk mixture to the flour mixture and stir by hand until the batter is smooth. Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crepes.

Pour 1/4 cup of batter into the center of the pan and swirling to coat the bottom of the pan. Cook until it is set and has a little color and turn over. Set crepes aside to be used at a later time.

Preparation – Chocolate Sauce:In a saucepan over low heat, melt the butter. Stir in milk then add the cocoa and confectioners’ sugar. Keep stirring to make smooth and until heated. Set aside and keep warm.

Cooking:Heat griddle to 300 to 350 degrees F. Place a crepe in your hand and place a row of thinly sliced banana down the middle, fold one side of the crepe over the banana and roll to the other side and place on the griddle. Continue this procedure with the other 11 crepes and cook till lightly golden brown on one side then on the other side. Take the warm chocolate sauce and pour it into a squeeze bottle with a small opening in the cap for making your drizzle. Dust four plates with confectioners’ sugar. Once the crepes are brown and heated through, place three on each plate. With a back and forth motion, drizzle the chocolate sauce in an angle over the crepes, garnish with a few banana slices and another light dusting of confectioners’ sugar over the crepes.

Serves:4