This indulgent dessert will satisfy your chocolate cravings. The chocolate and bananas are a perfect match and make this a hard to beat sweet treat and crowd pleaser. The crepes can also be made gluten and lactose free. I hope you enjoy them as much as I do.
For the chocolate crepe batter 2 eggs
1 cup milk (lactose free if required)
1 cup flour (I use rice flour for gluten free option)
1/4 cup cocoa or cacao
1/8 tsp salt
1 tbsp maple syrup
1 tbsp butter, melted (or nuttelex if lactose free)
1 tbsp vanilla extract
Butter or nuttelex, for greasing
For the glazed bananas 1 tbsp butter or nuttelex
2 bananas, sliced
2 tbsp maple syrup
1 tbsp lemon juice
1/4 tsp cinnamon
To cook the crepes, heat a large frying pan on medium heat and lightly grease with butter. Pour 1/4 cup of crepe batter onto the pan and tilt it so that the batter thinly covers the whole pan bottom.
Cook the crepe for 1-2 minutes until the bottom is slightly brown and the edges are crispy.
The crepe will start to have a crispy edge as it cooks
Use a spatula and gently flip the crepe and cook on the other side for 1 minute, until lightly browned.
Use a spatula to gently lift the edge of the crepe, working around the edge of the pan
Transfer to a warm plate and cover with a tea towel to keep warm. Repeat with the remaining batter.
Fold the crepes into quarters and place on warm serving plates. Dust with caster sugar and place fresh strawberries on the side. Drizzle the hot chocolate fudge sauce over the crepes and strawberries. Serve and enjoy.
Warm the plates by placing in a warm oven or by pouring boiling water on the plate, standing for 2 minutes and then drying.
Place baking paper between the crepes to prevent them from sticking together.