Banana Chocolate Hazelnut And Potato Straw Crepe Recipes

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CHOCOLATE-HAZELNUT AND BANANA CREPE



Chocolate-Hazelnut and Banana Crepe image

Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes 1

Number Of Ingredients 3

1 recipe Simple Crepes
2 tablespoons chocolate-hazelnut spread, such as Nutella
1/2 banana, thinly sliced

Steps:

  • After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.

Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 4 g, Protein 8 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

CHOCOLATE BANANA CREPE TOWER RECIPE BY TASTY



Chocolate Banana Crepe Tower Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, large eggs, whole milk, all-purpose flour, salt, chocolate hazelnut spread, banana, whipped cream

Provided by Matthew Johnson

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 9

¼ cup unsalted butter, 1/2 stick, melted
3 tablespoons granulated sugar
3 large eggs
3 cups whole milk
2 cups all-purpose flour
1 pinch salt
chocolate hazelnut spread, for serving
banana, sliced, for serving
whipped cream, for serving

Steps:

  • In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
  • Heat a small nonstick skillet over medium heat. Scoop a ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
  • Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
  • Spread the chocolate hazelnut spread over the crepes. Roll up. Cut off each end, then cut the each roll in half crosswise.
  • To serve, set 3 rolls on a plate and top with 4 banana slices. Top with 3 more rolls perpendicular to the first stack, more bananas, and one more layer of crepe rolls. Top with whipped cream. Repeat with the rest of the crepes.
  • Enjoy!

Nutrition Facts : Calories 540 calories, Carbohydrate 69 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, Sugar 16 grams

CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY



Chocolate Strawberry Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, hazelnut spread, strawberries, powdered sugar

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 8

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup hazelnut spread
10 strawberries, sliced
powdered sugar, to garnish

Steps:

  • In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  • Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  • Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  • In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
  • To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  • Cook until the edges are starting to slightly crisp.
  • Remove from heat and cover with a paper towel to make sure the crepes stay moist.
  • Spread half of the chocolate hazelnut spread on half of the crepe.
  • Lay half of the strawberries on the chocolate spread.
  • Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
  • Repeat with the other crepe.
  • Enjoy!

Nutrition Facts : Calories 1409 calories, Carbohydrate 181 grams, Fat 56 grams, Fiber 9 grams, Protein 41 grams, Sugar 66 grams

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.

CHOCOLATE-DIPPED FROZEN BANANAS



Chocolate-Dipped Frozen Bananas image

These are so colorful and festive looking it makes you feel like it's a party when you look at an assortment of them. And they couldn't be easier to make, even your kids could do it. You can use white chocolate too, for a more wintry or icy look.

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 4

8 medium bananas, peeled
8 wooden popsicle sticks
32 ounces semisweet chocolate, chopped or chips
4 tablespoons unsalted butter

Steps:

  • Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
  • Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
  • Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
  • Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.
  • Once frozen, store the bananas in an airtight container.
  • Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

CREPE PARMENTIER ROYALE



Crepe Parmentier Royale image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 10

2 egg yolks
1 teaspoon vinegar
1 cup butter, melted
Pinch salt
1 teaspoon lemon juice
2 cups cooked potato puree
2 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cream
5 eggs
1 teaspoon salt

Steps:

  • In a bowl place the egg yolks and vinegar over a medium saucepan of simmering water, whisking yolks and vinegar constantly. When reached a ribbon pattern consistency while continuing to whisk, remove from the heat. Whisk in melted butter slowly and season with salt and lemon juice.;
  • Crepe Parmentier:
  • In a mixing bowl, combine potato puree, flour, cream, eggs, and salt and mix well. Pass through a fine sieve to ensure there are no lumps. Heat 4 roesti pans with a teaspoon of oil in each. Spoon the mixture evenly into each pan once hot. Cook until edges become golden brown. Take the pans off the heat and place into a hot oven. Bake for about 8 to10 minutes and then finish under the salamander to get an even golden color.
  • Serve with Hollandaise sauce.

FRIED POTATO STRAWS



Fried Potato Straws image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield about 3 cups

Number Of Ingredients 4

Canola oil, for frying
2 russet potatoes
1 teaspoon kosher salt
4 or 5 turns freshly ground black pepper

Steps:

  • Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
  • While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
  • Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.

BANANA NUTELLA CREPES



Banana Nutella Crepes image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h55m

Yield about 8 to 10 crepes

Number Of Ingredients 18

2 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch salt, preferable gray salt
2 tablespoons butter
4 tablespoons hazelnuts, peeled, toasted, chopped
4 bananas
3 tablespoons butter
2 fresh bay leaves
2 lemons, juiced
1 tablespoon brown sugar
1/4 cup tangerine juice
1 cup fresh raspberries, optional
1 small jar hazelnut spread (recommended: Nutella)
3 tablespoons unsalted butter
2 lemons, juiced
1 tablespoon brown sugar
Confectioners' sugar, for serving

Steps:

  • In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown.
  • Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.

THE WILLIAM TELL CREPE



The William Tell Crepe image

Provided by Food Network

Categories     main-dish

Time 13h30m

Yield 8 crepes

Number Of Ingredients 19

Crepe Batter:
4 eggs
1 cup whole milk
1/2 teaspoon salt
1 1/2 cups all-purpose flour
4 tablespoons salted butter, melted
Apple Filling:
4 tablespoons salted butter
1/2 cup sugar
6 Granny Smith apples, peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 lemon, juiced
Caramel Sauce:
1 cup sugar
1/2 vanilla bean
8 tablespoons salted butter
1/2 cup heavy cream
1 teaspoon salt

Steps:

  • For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy. Add the flour; mix until thoroughly incorporated and free of lumps. Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds. Let stand for 12 hours or overnight to allow the gluten to relax.
  • For the apple filling: Heat a pot over medium heat. Add the butter and sugar. Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes. Stir in the cinnamon, vanilla and lemon juice. Set aside to cool.
  • For the caramel sauce: Heat a small saute pan over medium-high heat. Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown. Add the butter, stirring until fully incorporated, 2 minutes. Slowly drizzle in the cream; boil for 1 minute. Remove from the heat and add the salt. Set aside to cool before using the sauce will thicken upon cooling.
  • Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat. Spin 1/2 cup of the batter on the crepe plate. Cook for 1 minute. Flip, and add 3/4 cup of the apple filling to the crepe. Cook for 2 minutes, then fold the crepe over into a half moon. Cook for another 2 minutes and then fold into thirds. Drizzle some caramel sauce over the crepe and serve. Repeat with the remaining batter.

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