Banana Chocolate Crepe Recipes

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CHOCOLATE BANANA CREPES



Chocolate Banana Crepes image

Give your breakfast a fancy upgrade and make these chocolate-banana crepes from Delish.com.

Categories     Chocolate-Banana Crepes     crepe recipe     pancakes     brunch recipe     French recipe     banana breakfast     weekend breakfast     sweet breakfast

Time 40m

Yield 4

Number Of Ingredients 9

1 1/2 c. milk
1 c. flour
2 tbsp. granulated sugar
Pinch salt
1 tsp. vanilla, divided
3 eggs
1/4 c. butter, melted
2 bananas, sliced into 1/2" coins
1/2 c. melted chocolate

Steps:

  • In a blender, combine milk, flour, sugar, salt, 1 teaspoon vanilla, eggs and melted butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge).
  • Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is golden, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet. Repeat with remaining batter, adding more butter or oil to the pan as necessary.
  • Fold crepes into quarters. Drizzle with melted chocolate and top with banana slices.

CHOCOLATE CREPES WITH BANANA



Chocolate Crepes with Banana image

I have been looking for a sweet crepe recipe, but couldn't find one that I loved, so I experimented until I came up with this chocolate one! My family loves this!

Provided by Jessica Norman

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 30m

Yield 8

Number Of Ingredients 11

2 tablespoons white sugar
1 ½ tablespoons melted butter
1 teaspoon vanilla extract
1 cup milk
1 egg
1 egg yolk
⅔ cup all-purpose flour
1 tablespoon butter, or more as needed
3 bananas, sliced into small pieces
1 ½ cups semisweet chocolate chips
1 cup cream cheese

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.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 43.4 g, Cholesterol 92.7 mg, Fat 25.2 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 15.1 g, Sodium 137.8 mg, Sugar 27.3 g

CHOCOLATE BANANA CREPES



Chocolate Banana Crepes image

After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.

Provided by LYNNIE1979

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 14

½ cup whole or 2% milk
1 ½ tablespoons melted butter
1 egg yolk
1 teaspoon vanilla
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
⅓ cup white flour
½ tablespoon butter
1 tablespoon whole or 2% milk
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
2 ripe bananas, sliced

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.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g

CHOCOLATE-HAZELNUT BANANA CREPES



Chocolate-Hazelnut Banana Crepes image

Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It tastes elegant but takes so little effort. -Cathy Hall, Lyndhurst, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 12

2 large eggs
2 large egg whites
3/4 cup water
1/2 cup 2% milk
1 tablespoon canola oil
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons brown sugar
4 medium bananas, peeled and sliced
1/3 cup Nutella

Steps:

  • In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 171mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

BANANA CHOCOLATE CREPE



Banana Chocolate Crepe image

Provided by Food Network

Number Of Ingredients 12

1 Crepe, recipe follows
2 1/2 ounces chopped bittersweet chocolate
1 banana, peeled
1 ounce chopped walnuts
Pinch sea salt
Special equipment: Bamboo skewers
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Steps:

  • Prepare the Crepe recipe. Preheat the oven to 350 degrees F. Melt the chocolate using a double boiler on the stove or in a microwave-safe bowl. Once the chocolate is melted spread about 1 ounce of it on the prepared crepe. Place the banana on the end of the crepe and roll up the crepe with the banana inside. Place the rolled-up crepe on a cooking sheet and put in oven to warm up, about 4 to 6 minutes. To serve: Take 6 bamboo skewers and push them through the crepe at 1/2-inch intervals. With a sharp knife cut between each skewer. Arrange the pieces with the cut-sides up on a plate. Drizzle with the remaining chocolate, sea salt, and chopped walnuts.
  • To make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place on paper or cutting board to allow the crepe to cool.

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