Chocolate and bananas are a classic combination. I dare you to find someone that won’t love this recipe.
I know this sounds way too time consuming and difficult for Christmas morning, rest assured it isn’t. In fact, if you prepare the crepes the day before, it is a quick ten minute breakfast treat that will impress visitors or spoil your family.
1 cup of all-purpose flour
1 ½ cups of whole milk
3 tablespoons of melted butter
1 tablespoon of granulated sugar
½ tablespoon of cocoa powder
¼ teaspoon of kosher salt
1 teaspoon of vanilla extract
4 large ripe bananas
2 tablespoons of butter
2 tablespoon of brown sugar
1 cup of semisweet chocolate chips
1/4 cup of half and half
1 teaspoon of cinnamon
Whipped cream (to taste)
Confectioner's sugar (to taste)
Using a blender is the simplest way to make a crepe batter. Place all the ingredients into the blender. Use the highest setting to mix and froth the mixture. Let the batter rest 15 minutes before using.
Coat your skillet or crepe pan with a nonstick spray. Heat the pan over medium heat. Using a ladle, evenly spread a thin layer of batter around the pan. Cook for 1 to 2 minutes, keeping the edges uniform with a spatula. Using your hand, carefully flip the crepe and cook for 1 to 2 more minutes. Set them aside.
Makes 8-10 crepes depending on the size of the pan.
Peel and slice the bananas into 1/4 inch thick slices. In a skillet, melt the butter over medium heat. Add the brown sugar and allow it to fully melt. Add the bananas and caramelize them by sautéing for about 3 minutes.
Bring the half and half to a low boil in a sauce pan. Stir in the cinnamon. Using a whisk slowly add the chocolate chips allowing them to melt until the mixture is smooth.
Spoon the banana mixture into the center of each crepe, allowing room to roll them. Roll each crepe. Drizzle with chocolate sauce. Garnish as desired.