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Crepes with Bananas and Hazelnut-Chocolate Sauce
in Guest Recipe Book
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Average Rating:
 
(total ratings: 3) [Read reviews] [Post a review] |
| Servings: 4 |
| Comments: Don't worry if all your crêpes don't turn out perfectly; there's enough batter to allow for a few mistakes. |
Ingredients:  Crepes: 1 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 cups fat-free milk 2 large eggs, lightly beaten Cooking spray Sauce: 1/4 cup hazelnut-chocolate spread (such as Nutella) 2 tablespoons fat-free milk 1/4 teaspoon vanilla extract 2 large firm unpeeled bananas (about 1 3/4 pounds) Powdered sugar (optional) |
| Instructions: To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes. Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds. Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking. To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm. Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces. Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes. Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately. Makes 4 servings CALORIES 312 (22% from fat); FAT 7.6g (satfat 1.8g, monofat 4.3g, polyfat 0.9g); PROTEIN 9.6g; CARBOHYDRATE 51.6g; FIBER 3.3g; CHOLESTEROL 81mg; IRON 2mg; SODIUM 148mg; CALCIUM 141mg; |
| Source: Cooking Light, September 2002 |
| Date: February 27, 2005 |
Reviews
Reviewer: dion
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great taste but i could of made it better
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great taste but i could of made it better
Reviewer: Elysabeth Oson
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I found a good recipe for crepes.
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I found a good recipe for crepes.
Reviewer: Anna Sneha Mathew
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Tasty and relishing recipe.
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Tasty and relishing recipe.