Banana Chocolate Crepe Recipes

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CHOCOLATE CREPES WITH BANANA



Chocolate Crepes with Banana image

I have been looking for a sweet crepe recipe, but couldn't find one that I loved, so I experimented until I came up with this chocolate one! My family loves this!

Provided by Jessica Norman

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 30m

Yield 8

Number Of Ingredients 11

2 tablespoons white sugar
1 ½ tablespoons melted butter
1 teaspoon vanilla extract
1 cup milk
1 egg
1 egg yolk
⅔ cup all-purpose flour
1 tablespoon butter, or more as needed
3 bananas, sliced into small pieces
1 ½ cups semisweet chocolate chips
1 cup cream cheese

Steps:

  • Heat a small skillet over medium heat.
  • Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
  • Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
  • Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
  • Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
  • Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 43.4 g, Cholesterol 92.7 mg, Fat 25.2 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 15.1 g, Sodium 137.8 mg, Sugar 27.3 g

CHOCOLATE BANANA CREPES



Chocolate Banana Crepes image

Give your breakfast a fancy upgrade and make these chocolate-banana crepes from Delish.com.

Categories     Chocolate-Banana Crepes     crepe recipe     pancakes     brunch recipe     French recipe     banana breakfast     weekend breakfast     sweet breakfast

Time 40m

Yield 4

Number Of Ingredients 9

1 1/2 c. milk
1 c. flour
2 tbsp. granulated sugar
Pinch salt
1 tsp. vanilla, divided
3 eggs
1/4 c. butter, melted
2 bananas, sliced into 1/2" coins
1/2 c. melted chocolate

Steps:

  • In a blender, combine milk, flour, sugar, salt, 1 teaspoon vanilla, eggs and melted butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge).
  • Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is golden, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet. Repeat with remaining batter, adding more butter or oil to the pan as necessary.
  • Fold crepes into quarters. Drizzle with melted chocolate and top with banana slices.

BANANA CHOCOLATE CREPE



Banana Chocolate Crepe image

Provided by Food Network

Number Of Ingredients 12

1 Crepe, recipe follows
2 1/2 ounces chopped bittersweet chocolate
1 banana, peeled
1 ounce chopped walnuts
Pinch sea salt
Special equipment: Bamboo skewers
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

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.

CHOCOLATE BANANA CREPES



Chocolate Banana Crepes image

After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.

Provided by LYNNIE1979

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 14

½ cup whole or 2% milk
1 ½ tablespoons melted butter
1 egg yolk
1 teaspoon vanilla
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
⅓ cup white flour
½ tablespoon butter
1 tablespoon whole or 2% milk
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
2 ripe bananas, sliced

Steps:

  • In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
  • Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
  • Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
  • Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g

CHOCOLATE BANANA CREPE TOWER RECIPE BY TASTY



Chocolate Banana Crepe Tower Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, large eggs, whole milk, all-purpose flour, salt, chocolate hazelnut spread, banana, whipped cream

Provided by Matthew Johnson

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 9

¼ cup unsalted butter, 1/2 stick, melted
3 tablespoons granulated sugar
3 large eggs
3 cups whole milk
2 cups all-purpose flour
1 pinch salt
chocolate hazelnut spread, for serving
banana, sliced, for serving
whipped cream, for serving

Steps:

  • In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
  • Heat a small nonstick skillet over medium heat. Scoop a ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
  • Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
  • Spread the chocolate hazelnut spread over the crepes. Roll up. Cut off each end, then cut the each roll in half crosswise.
  • To serve, set 3 rolls on a plate and top with 4 banana slices. Top with 3 more rolls perpendicular to the first stack, more bananas, and one more layer of crepe rolls. Top with whipped cream. Repeat with the rest of the crepes.
  • Enjoy!

Nutrition Facts : Calories 540 calories, Carbohydrate 69 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, Sugar 16 grams

BANANA CREPES WITH BROWN SUGAR RUM SAUCE



Banana Crepes With Brown Sugar Rum Sauce image

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Breakfast

Time 1h20m

Yield 8 crepes

Number Of Ingredients 17

2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
4 -5 bananas
cinnamon sugar
berries, pecans (or more)

Steps:

  • In a blender, blend eggs with milk.
  • Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
  • Blend until smooth.
  • Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
  • To cook, heat a lightly buttered 7" or 8" crepe pan.
  • Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
  • Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
  • Cook for a few seconds, just until lightly browned.
  • Place on a plate and repeat with remaining batter.
  • If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
  • MAKE THE SAUCE:
  • In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
  • Bring to a boil; reduce heat and simmer for 2 minutes.
  • The mixture will foam, so be careful it doesn't boil over.
  • Set aside and let cool to room temperature.
  • Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
  • If desired, sprinkle with a few berries, extra slices of banana, or pecans.
  • Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
  • Makes about 8 crepes, depending on size.

Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4

CREPES WITH SAUTEED BANANAS AND CHOCOLATE



Crepes with Sauteed Bananas and Chocolate image

Top crepes with warm, sweet, buttery bananas and a drizzle of dark chocolate, and you have an elegant dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h45m

Number Of Ingredients 9

1 cup all-purpose flour, (spooned and leveled)
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups reduced-fat (2 percent) milk
2 large eggs
1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet
3 bananas, peeled and sliced
1 tablespoon brown sugar
2 ounces semisweet chocolate, melted

Steps:

  • In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day).
  • Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over medium high. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes).
  • Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and chocolate.

Nutrition Facts : Calories 266 g, Fat 9 g, Fiber 2 g, Protein 8 g

CARAMEL BANANA CREPES RECIPE BY TASTY



Caramel Banana Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 11

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Steps:

  • In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  • Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  • Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  • In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
  • To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  • Cook until the edges are starting to slightly crisp.
  • Remove from heat and cover with a paper towel to make sure the crepes stay moist.
  • In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
  • Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
  • Remove from heat and cool.
  • Spread half of the banana mixture on half of one crepe.
  • Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
  • Repeat with the other crepe.
  • Serve with whipped cream and a drizzle of caramel sauce.
  • Enjoy!

CHOCOLATE-HAZELNUT BANANA CREPES



Chocolate-Hazelnut Banana Crepes image

Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It tastes elegant but takes so little effort. -Cathy Hall, Lyndhurst, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 12

2 large eggs
2 large egg whites
3/4 cup water
1/2 cup 2% milk
1 tablespoon canola oil
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons brown sugar
4 medium bananas, peeled and sliced
1/3 cup Nutella

Steps:

  • In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 171mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

WARM CHOCOLATE BANANA "CREPES"



Warm Chocolate Banana

In this quick and easy version of dessert crepes, a sweet and creamy banana-chocolate mixture is wrapped in skillet-warmed flour tortillas.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 6 servings, 1/2 roll-up each.

Number Of Ingredients 7

1 pkg. (4-serving size) JELL-O Chocolate or Vanilla Flavor Instant Pudding
1-1/2 cups milk
6 Tbsp. butter
6 Tbsp. brown sugar
3 medium bananas, sliced
3 large flour tortillas (10 inch)
6 Tbsp. thawed COOL WHIP Whipped Topping

Steps:

  • Beat dry pudding mix into milk in bowl with wire whisk 2 min.; set aside.
  • Place butter and brown sugar in large skillet; cook on medium heat until butter is melted and mixture is well blended, stirring occasionally. Add banana slices; cook and stir 2 min. or until heated through. Remove banana mixture from skillet; place in bowl. Cover to keep warm.
  • Heat tortillas, 1 at a time, in same skillet; remove from skillet. Spoon about 1/2 cup pudding mixture evenly down center of each tortilla; top evenly with the banana mixture. Fold in both ends of tortilla, then roll up. Cut each tortilla crosswise in half.
  • Place each half, seam side down, on serving plate. Top with whipped topping. Serve immediately.

Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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From tastykitchen.com


CHOCOLATE CREPE CAKE - ANNA BANANA
2020-01-28 Start by spreading a thin layer of whipped chocolate cream on a cake board. Lay down your first crepe and spread thin, even layer of whipped chocolate cream on top of it. Make sure to cover the whole surface of the crepe, as otherwise your cake may end up wonky. Place the second crepe on top of the first one and top it with whipped cream.
From annabanana.co


TULIP CHOCOLATE RECIPE: CREPES WITH BANANA AND CHOCOLATE ...
Finally, the time has arrived! Tulip Chocolate Asia has a special recipe using our chocolate pasta/filling product, Crepes with Banana and Chocolate Cream Filling. This delicious dessert will indulge your mouth with smooth and delightful chocolate texture. So, follow these instructions on how to make it! Crepes. 100 gram Medium protein flour ...
From tulipchocolate.com


BANANA-CARAMEL CREPES WITH CHOCOLATE HAZELNUT RECIPE
Heat 1 tablespoon butter in a large nonstick skillet over medium heat until melted. Stir in brown sugar and bananas. Cook, stirring lightly, until the sugar just coats the bananas, about 30 ...
From webmd.com


BANANA CHOCOLATE CREPES - AMERICAN EGG BOARD
Directions. In a medium bowl, whisk eggs, milk, salt, sugar and vanilla. When it is combined, add the flour and then 3 tablespoons of butter. Cover and let rest for 20 minutes (or overnight in the refrigerator). Divide the batter between two bowls and add the softened Nutella to one half of the batter. Heat an 8”-9” non-stick skillet over ...
From incredibleegg.org


BANANA CHOCOLATE CREPES : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHOCOLATE BANANA CREPES - SWEET
Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
From worldrecipes.org


CHOCOLATE NUTELLA AND BANANA CREPES - WONDERMOM WANNABE
2019-04-02 Blend batter (first 9 ingredients) together in blender. Heat non-stick pan over medium low on stove. Spray with non-stick cooking spray. Pour batter into pan, about ¾ cup for an 8-inch pan. Pick up pan from the burner and tilt to …
From wondermomwannabe.com


CHOCOLATE BANANA MINI CREPES (JAPANESE CREPES) RECIPE ...
2021-12-16 Cook over medium-low heat until the edge started to dry and the underside is golden brown in places. (about 1-2 mins) Lift the edge of the crepe and flip it.. Cook the other side for 10 sec and remove it from heat. Repeat the process until all batter is gone. You may make 5-6 crepes. Let cool to room temperature..
From recipes-delicious.com


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