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Chocolate Crepes With Caramel Bananas

Ingredients
  All purpose flour 1 Cup (16 tbs)
  Sugar 5 Tablespoon (1/4 Cup, Plus 1 Tablespoon)
  Cocoa powder 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Eggs 2 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Seltzer/Club soda 1⁄2 Cup (8 tbs)
  Prepared caramel sauce 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Bananas/1/2 cups chopped fresh peaches combined with 1/2 cup fresh raspberries 3 , finely chopped
  Cinnamon 1⁄2 Teaspoon
Directions

In medium bowl, combine flour, 1/4 cup sugar, cocoa powder, and salt.
Stir in eggs, milk, and seltzer; set aside 1 hour.
Strain batter through a sieve to remove any lumps.
Preheat griddle at appropriate setting for 5 minutes.
Drop batter onto griddle by scant 1/4 cupfuls into two 6- or 7-inch circles.
Repeat, making two crepes at a time.
Cook 1 1/2 minutes, then turn and cook 1 1/2 minutes more.
Remove and repeat with remaining batter, stacking crepes on a plate until you're ready to use them.
In a small saucepan, heat caramel sauce on Low until warmed through.
Melt butter on griddle and add fruit; sprinkle with remaining sugar and cinnamon.
Using a nonstick spatula, stir mixture until bananas are warmed through and slightly soft, about 2 minutes.
Transfer to a bowl.
Working quickly, while crepes and fruit are still warm, place one crepe on a work surface, smooth side down, and fill with 2 tablespoons of the fruit filling.
Roll up to enclose filling and transfer to a dessert plate, seam-side down.
Repeat, placing two crepes on each plate.
To serve, drizzle with the hot caramel sauce.

Recipe Summary

Course: 
Dessert
Ingredient: 
Chocolate

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