Chocolate Crepes With Glazed Bananas And Hot Chocolate Fudge Sauce

Chocolate Crepes With Glazed Bananas And Hot Chocolate Fudge Sauce

Posted 2017-03-20 by Naomi follow
[Image1 Decadent and delicious chocolate crepes]

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.

Preparation Time: 35 minutes
Cooking Time: 10 minutes
Serves: 6 - 8 crepes


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 serve
Chocolate sauce, I used my [Link Hot Chocolate Fudge Sauce recipe]
125g strawberries hulled and cut into quarters
Icing sugar, to dust

  • Beat the eggs, milk, melted butter and 1 tbsp maple syrup in a bowl or pouring jug until combined.
  • Sift the flour, salt and cocoa into the egg mixture and beat until a smooth consistency is achieved, trying not to overwork the mixture. Put aside in the refrigerator for 30 minutes to cool and rest.

  • [Image2 The batter has a nice chocolate colour]

  • While the crepe batter is resting, heat a pan on medium heat and melt the butter.
  • Add the maple syrup, lemon and cinnamon and stir until combined.
  • Add the bananas and cook each side for 2-3 minutes or until soft. Set aside.

  • [Image3 The bananas will brown slightly as they start to caramelise]

  • Prepare the hot chocolate fudge sauce as per the [Link Hot Chocolate Fudge Sauce recipe] or warm store bought sauce in microwave for 1 minute. Set aside.
  • Warm a plate just before cooking the crepes.
  • 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.

  • [Image4 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.

  • [Image5 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.

  • Tips
  • 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.

  • For more of my recipes visit [Link Naomi's recipes]


    228379 - 2023-07-17 10:39:49


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