Chocolate Crepes filled with Sliced Bananas and Nutella or Chocolate Syrup
Homemade with LOVE
Please Note-Yields: 12 servings
Ingredients:
2 1/4 cups of milk
6 eggs
2 1/4 cup unbleached all-purpose flour
6 tablespoons unsweetened cocoa powder
6 tablespoons granulated sugar
1 1/2 teaspoons of vanilla
½ tsp of salt
Cooking spray for the crepe pan
Nutella or chocolate syrup and sliced bananas
Directions:
In a large bowl or bowl of a stand mixer, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla, and salt on medium speed until smooth. Transfer bowl to refrigerator and let sit 30 minutes.
Meanwhile, heat a 10-inch nonstick skillet over medium heat. Spray the pan, then ladle slightly less than 1/4-cupful of the batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until the top is set and the bottom is golden about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, spraying as needed. Let crepes cool slightly.
Spoon bananas and chocolate onto crepes, then roll up or fold on serving plates. Drizzle on top with chocolate syrup, then garnish with powdered sugar.
Homemade with LOVE
Please Note-Yields: 12 servings
Ingredients:
2 1/4 cups of milk
6 eggs
2 1/4 cup unbleached all-purpose flour
6 tablespoons unsweetened cocoa powder
6 tablespoons granulated sugar
1 1/2 teaspoons of vanilla
½ tsp of salt
Cooking spray for the crepe pan
Nutella or chocolate syrup and sliced bananas
Directions:
In a large bowl or bowl of a stand mixer, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla, and salt on medium speed until smooth. Transfer bowl to refrigerator and let sit 30 minutes.
Meanwhile, heat a 10-inch nonstick skillet over medium heat. Spray the pan, then ladle slightly less than 1/4-cupful of the batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until the top is set and the bottom is golden about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, spraying as needed. Let crepes cool slightly.
Spoon bananas and chocolate onto crepes, then roll up or fold on serving plates. Drizzle on top with chocolate syrup, then garnish with powdered sugar.
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