CHOCOLATE HAZELNUT FRUIT CREPES
Can you say yum!!! I had these at a French breakfast restaurant, this recipe is the closest I can get it. Its so quick and easy but looks and taste like a gourmet breakfast! You can use any fruit you would like - strawberries, kiwi, pineapple are all great too !
Provided by Christine Laliberte
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.
Nutrition Facts : Calories 638.5 calories, Carbohydrate 81.6 g, Cholesterol 87.3 mg, Fat 32.9 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 8.9 g, Sodium 226.6 mg, Sugar 52.3 g
CHOCOLATE-HAZELNUT BANANA CREPES
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
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
JOE DAVID'S CHOCOLATE-HAZELNUT CREPES
Provided by Food Network
Time 9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, egg, olive oil, salt, and half the milk. Whisk the batter well, adding the remaining milk, a little at a time, until the batter is silky smooth in consistency.
- Heat a hot nonstick skillet. Add a ladle of batter to the hot skillet. Evenly smooth out the batter. Cook until the batter sets and the underside is lightly browned. Run a spatula underneath the crepe and flip over. Cook until the other side is lightly browned. Remove from heat.
- Smear the chocolate-hazelnut spread over the crepe and add the bananas to one side. Then fold over the crepe and sprinkle with icing sugar (confectioners'). Serve the crepes immediately.
- Repeat the above process with the remaining batter to make the additional servings.
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Servings 20Category Breakfast Recipes
- First, make the crepes: In a large bowl, beat all ingredients (except the chocolate hazelnut spread) with a metal whisk or fork until smooth.
- Cover the bowl and leave it in the refrigerator to rest overnight, or for up to two days before cooking.
- When ready to cook the crepes, place a good non-stick pan over medium heat and melt a small pat of butter in the pan.
- Pour 1/3 cup of batter into the pan and swirl it in a circle until the bottom of the pan is covered with batter.
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