For best results, use a good quality nonstick skillet or crêpe pan to prevent sticking. Resting the batter allows the gluten to relax, resulting in more tender crepes. If the sauce becomes too thick, add a teaspoon or two of milk to thin it out. Feel free to add other toppings such as whipped cream, fresh berries, or chopped nuts. A splash of orange liqueur can add depth to the recipe.
Chocolate Banana Crepes
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS63
Indulge in the decadence of these chocolate-infused crepes, filled with sweet, caramelized bananas and drizzled with a luscious chocolate hazelnut sauce. A delightful treat for breakfast, brunch, or dessert!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol70 mg
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Fiber3 g
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Protein4 g
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Saturated Fat5 g
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Sodium57 mg
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Sugar19 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla extract until well combined. (2 minutes)
02
StepWhisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. (1 minute)
03
StepGradually whisk in flour until just combined. Be careful not to overmix; a few small lumps are okay. Set batter aside to rest for 15 minutes. (2 minutes)
04
StepWhile the batter rests, prepare the chocolate hazelnut sauce: Melt 1/2 tablespoon butter in a small saucepan over low heat. (1 minute)
05
StepStir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then whisk in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder until smooth. Keep warm over very low heat, stirring occasionally. (5 minutes)
06
StepHeat a nonstick skillet or crêpe pan over medium heat. Lightly coat with cooking spray or a small amount of butter. (2 minutes)
07
StepPour about 1/4 cup batter into the hot skillet and immediately rotate the skillet to spread the batter out in a thin, even layer. (1 minute)
08
StepCook the crêpe for about 2 minutes, or until the edges are set and the bottom is lightly golden brown. Flip and cook for 1 minute more. (3 minutes)
09
StepTransfer the crêpe to a plate. Top with 1/4 of the sliced bananas and spoon 1/4 of the chocolate hazelnut sauce over the bananas. (2 minutes)
10
StepRoll or fold the crêpe and sprinkle with confectioners' sugar. Repeat with the remaining batter, bananas, and sauce. Serve immediately. (10 minutes)
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Eusebio Treutel
Jun 16, 2025Next time, I'm going to try adding some chopped nuts for extra crunch.
Taylor King
May 12, 2025These crepes were a huge hit! My kids devoured them.
Marcos Powlowski
Apr 18, 2025The hazelnut liqueur really elevates the flavor of the crepes.
Lottie Bartoletti
Apr 7, 2025I added a little bit of instant coffee powder to the batter for a mocha flavor, and it was fantastic!
Moshe Kozey
Jan 28, 2025I made these for a brunch party, and they were gone in minutes!
Andre Klein
Jan 13, 2025These are the best crepes I've ever made!
Janet Bergnaum
Jan 3, 2025I used almond milk instead of regular milk, and they turned out great for my dairy-free friend.
Rafael Swaniawski
Nov 10, 2024The chocolate sauce is amazing – I could eat it with a spoon!
Antonio Schimmel
Oct 21, 2024I love how customizable this recipe is. I added some peanut butter to the sauce and it was incredible!
Mustafa Stokes
Sep 23, 2024This recipe is a keeper! So easy to follow and the results are restaurant-worthy.