Banana And Chocolate Mascarpone Crepes Recipes

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.

BANANA AND CHOCOLATE MASCARPONE CREPES

Steps:

• Combine the cocoa, eggs, vanilla, and coffee liquor in a large bowl until well combined. Whisk in the flour and butter and mix until there are no lumps. Set aside. In a heavy sauce pan scald the milk (bring to a low simmer before removing from the heat). Add 1/4 of the hot milk into the egg mixture, whisking constantly, to temper, then combine the remaining milk. Chill the batter for 30 minutes. In a medium bowl combine the mascarpone, cream, powdered sugar, cocoa, vanilla, liquor, and salt and mix until smooth and well combined. Set aside. After the batter has chilled, place an 8″ non-stick omelet, saute, or crepe pan over medium heat. Spray it lightly with non-stick cooking spray. Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan an swirl the pan until the batter coats the pan evenly. Cook until the edges release from the pan and the underside of the crepe slides easily in the pan, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side. Remove to a plate and stack the cooked crepes between layers of parchment or wax paper. To assemble spread a thin layer of the mascarpone mixture on the center of the crepe. Lay a line of bananas down the center then roll into a tube. Alternately, you can spread the mascarpone over 1/4 of the crepe, lay a few bananas on top then fold the crepe in half, and then in half again. Serve with a dusting of powdered sugar.

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.