After tweaking a crêpe recipe, I came up with this incredibly delicious version—chocolate crepe batter with bananas and chocolate sauce! It's a big hit with my friends! Top crêpes with confectioners' sugar or whipped cream.
Ingredients:
½ cup whole or 2% milk
1 ½ tablespoons unsalted butter, melted
1 egg yolk
2 teaspoons hazelnut liqueur
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 tablespoon cocoa powder
⅓ cup all-purpose flour
½ tablespoon unsalted butter
1 tablespoon whole or 2% milk
2 teaspoons hazelnut liqueur
2 tablespoons confectioners' sugar
1 tablespoon cocoa powder
2 ripe bananas, sliced
Directions:
Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.
