Chocolate-Banana Filled Crepes

I can't believe how easy and yummy these Crepes are. When I made them for my family they loved it. I use to go to the open air market in Redlands, CA just to eat these but now that I know how to make them I dont have to pay almost $6.00 for one (and at that they were really skimpy on the nutella)! In my family the chocolate lovers like alot of Nutella on the crepes and the less chocolate lovers perfer a little less, so it pleases everybodys palates... All in all this recipe gets two thumbs up...

Chocolate-Banana Filled Crepes

Yield: 18 crepes


Crepe Batter:
  • 1 cup all-purpose flour
  • Pinch salt
  • 1 egg
  • 1 egg yolk
  • 1 1/2 to 2 cups milk
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract

  • 1 jar hazelnut chocolate spread
  • 5 bananas, sliced
  • 1 can whipping cream


Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream

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