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Chocolate Banana Crepes
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Ingredients:
Serves 6
• 1 cup all-purpose flour (spooned and leveled) • 2 teaspoons granulated sugar • 1/4 teaspoon salt • 1 1/2 cups reduced-fat (2 percent) milk • 2 large eggs • 1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet • 3 bananas, peeled and sliced • 1 tablespoon brown sugar • 2 ounces semisweet chocolate, melted • Vanilla Ice Cream |
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Directions:
1. In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day).
2. Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over medium high. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes). 3. Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and chocolate. |
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