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Crepes with Bananas and Hazelnut-Chocolate Sauce

in Diana's Recipe Book

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(total ratings: 3)
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Servings: 4
Don't worry if all your crêpes don't turn out perfectly; there's enough batter to allow for a few mistakes.

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

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)

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


Reviewer: dion
great taste but i could of made it better

Reviewer: Elysabeth Oson
I found a good recipe for crepes.

Reviewer: Anna Sneha Mathew
Tasty and relishing recipe.


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