Best 2 Banana Chocolate Crepe Recipes
Introducing "The Ultimate Banana Chocolate Crepe Sensation: A Flavor Duet to Indulge In!" Discover the perfect balance of sweet and rich flavors in our comprehensive guide to creating the most delectable banana chocolate crepes. Whether you're a seasoned crepe connoisseur or a beginner yearning to explore this culinary delight, this article will lead you on a journey through selecting the finest ingredients, crafting the perfect crepe batter, and assembling your crepe masterpieces. Prepare to tantalize your taste buds and impress your loved ones with this irresistible fusion of chocolatey decadence and fruity sweetness, all wrapped in a delicate, golden-brown crepe.
Here are our top 2 tried and tested recipes!
CHOCOLATE-HAZELNUT AND BANANA CREPE
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.
Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 4 g, Protein 8 g
BANANA CHOCOLATE CREPE
Provided by Food Network
Number Of Ingredients 12
Steps:
- Prepare the Crepe recipe. Preheat the oven to 350 degrees F. Melt the chocolate using a double boiler on the stove or in a microwave-safe bowl. Once the chocolate is melted spread about 1 ounce of it on the prepared crepe. Place the banana on the end of the crepe and roll up the crepe with the banana inside. Place the rolled-up crepe on a cooking sheet and put in oven to warm up, about 4 to 6 minutes. To serve: Take 6 bamboo skewers and push them through the crepe at 1/2-inch intervals. With a sharp knife cut between each skewer. Arrange the pieces with the cut-sides up on a plate. Drizzle with the remaining chocolate, sea salt, and chopped walnuts.
- To make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place on paper or cutting board to allow the crepe to cool.
- Prep your ingredients in advance:Mise en place is key to successful crepe-making. Have all your ingredients measured and ready to go before you start cooking.
- Use a hot pan:A hot pan is essential for getting thin, evenly cooked crepes. Heat your pan over medium-high heat until a drop of water sizzles and evaporates quickly.
- Pour the batter in a thin, even layer: Use a ladle or a measuring cup to pour the batter into the pan, tilting the pan to evenly distribute the batter. The crepe should be about 1/8-inch thick.
- Cook the crepe for 1-2 minutes per side: Cook the crepe for 1-2 minutes per side, or until it is golden brown and cooked through. Use a spatula to carefully loosen the edges of the crepe and flip it over.
- Fill and fold the crepe: Once the crepe is cooked, fill it with your desired fillings and fold it into quarters or roll it up. You can use sweet fillings like chocolate, fruit, or whipped cream, or savory fillings like cheese, ham, or vegetables.
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