Banana-Chocolate Crepes
Ingredients:
- Crepes:
- 1 egg
- 1/2 tablespoon melted butter
- 1/2 square (1/2 oz.) semisweet chocolate, melted
- 1/2 cup plus 1 tablespoon milk
- 1/4 teaspoon vanilla
- 1/8 cup sugar
- 1/2 cup flour
- Pinch of salt
- Pinch of cinnamon
- Filling:
- 2 tablespoons melted butter
- 1 1/2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
- 1 1/2 tablespoons milk
- 1-2 teaspoons orange liqueur
- 2-3 bananas, sliced
Instructions:
- Crepes:
- Combine all ingredients in a blender or food processor for 30 seconds, making sure to scrape down the sides with a spatula.
- Spray a small frying pan or a crepe pan with cooking spray and heat over medium heat. The pan will be hot enough when the batter sizzles when poured into it. Add a little bit of butter to the pan before making your first crepe (about 1/2 teaspoon). Pour 2-3 tablespoons of batter into the pan and tilt the pan to cover the bottom. It will start cooking very quickly so be ready to tilt the pan immediately when you pour the batter. You will know to flip the crepe when the edges start to set and crisp up. It took about 15 seconds in my pan. Loosen around the edge with a spatula and flip it over. Continue cooking for a few more seconds until done. Stack the crepes on a plate as you finish them. They are easiest to separate if you don't stack them directly on top of one another.
- Filling:
- Combine the melted butter, cocoa powder, sugar, milk, and orange liqueur in a small bowl and whisk together.
- Spread some of the chocolate sauce over a crepe with a spoon and top with a row of bananas.
- Roll the crepe up and drizzle more chocolate sauce over the top to serve.