Banana Crepes with Choco-caramel Sauce
Thin, soft, sweet crepes brushed with caramel sauce then wrapped around sweet, fresh banana. Topped with whipped cream and sprinkled with almonds and grated chocolate. These banana crepes are simply heavenly!!!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 2 cups flour
- 3 pieces eggs
- 1 cup milk
- 1/4 cup oil
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 2-3 cups hot water
- 1/4 cup butter - for coating
FILLINGS AND TOPPINGS
- 6 pieces big bananas
- 1 cup choco-caramel sauce
- 6.7 fluid ounces all-purpose cream or whipping cream
- 1/2 tablespoon sugar
- 1/2 cup chocolate flakes (optional)
- 1/2 cup sliced almond (optional)
Cut bananas into half lengthwise. Set aside. Add 1/2 tablespoon sugar to cream and whip using a hand mixer and put in the fridge for later use.
Combine flour, eggs, milk, oil, salt, sugar and baking powder in a bowl. Using a mixer, mix until all ingredients are well incorporated.
Preheat pan over medium heat. Brush or spray pan with oil if needed. Add 1/4 cup of hot water at a time to the batter while whisking continuously. Add more until you reach a melted ice cream like consistency.
Pour or scoop the batter onto the pan, then lift and rotate the pan to spread batter as thinly as possible. Cook 1-2 minutes or until lightly golden, Then turn and cook the other side for another minute. Place a cooked crepe on a plate and using a brush lightly coat with butter.
To assemble, take a crepe, coat surface with choco-caramel sauce. Place banana at one end of the crepe and roll. Place banana crepe on a serving plate and pipe whipped cream on top. Drizzle with a bit more choco-caramel sauce and top with almond and chocolate flakes if desired.
Calories: 512kcal | Carbohydrates: 52g | Protein: 9g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 290mg | Potassium: 233mg | Fiber: 2g | Sugar: 15g | Vitamin A: 12.1% | Vitamin C: 0.3% | Calcium: 13.4% | Iron: 11.7%