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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Crepes with Bananas and Hazelnut-Chocolate Sauce

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

Cooking Light SEPTEMBER 2002

  • Yield: 4 servings

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

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.

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
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Crepes with Bananas and Hazelnut-Chocolate Sauce recipe

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