Crepes with Bananas and Hazelnut-Chocolate Sauce

Becky Luigart-Stayner; Melanie J. Clarke

Don't worry if all your crêpes don't turn out perfectly; there's enough batter to allow for a few mistakes.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 22%
  • Fat: 7.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 9.6g
  • Carbohydrate: 51.6g
  • Fiber: 3.3g
  • Cholesterol: 81mg
  • Iron: 2mg
  • Sodium: 148mg
  • Calcium: 141mg

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)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.
  7. 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.
  8. 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.
  9. 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.
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