Chocolate Hazelnut And Banana Crepe Recipes

CHOCOLATE BANANA CREPES

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.

JOE DAVID'S CHOCOLATE-HAZELNUT CREPES

Steps:

• In a bowl, combine the flour, egg, olive oil, salt, and half the milk. Whisk the batter well, adding the remaining milk, a little at a time, until the batter is silky smooth in consistency.
• Heat a hot nonstick skillet. Add a ladle of batter to the hot skillet. Evenly smooth out the batter. Cook until the batter sets and the underside is lightly browned. Run a spatula underneath the crepe and flip over. Cook until the other side is lightly browned. Remove from heat.
• Smear the chocolate-hazelnut spread over the crepe and add the bananas to one side. Then fold over the crepe and sprinkle with icing sugar (confectioners'). Serve the crepes immediately.
• Repeat the above process with the remaining batter to make the additional servings.

BANANA, CHOCOLATE HAZELNUT AND POTATO STRAW CREPE

Steps:

• In a large bowl, mix the flour and salt together. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour.
• Add a pat of butter to a 10-inch nonstick skillet over medium-high heat. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.
• Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws. Roll up, closing off both ends and cut on a bias. Serve dusted with powdered sugar.

CHOCOLATE HAZELNUT FRUIT CREPES

Steps:

• Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.