Dessert Crepes with Homemade Chocolate Sauce recipe

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Ingredients

1 cup all-purpose flour
1 pinch salt
1 ¼ cups milk
1 egg
1 tablespoon vegetable oil
1 teaspoon butter, or more as needed
2 teaspoons butter
1 tablespoon milk
2 teaspoons hazelnut liqueur
2 tablespoons confectioners' sugar, or more to taste
1 tablespoon unsweetened cocoa powder
2 ripe bananas, sliced

Nutrition Info

307.1 calories
carbohydrate: 47.1 g
cholesterol: 55.4 mg
fat: 9.8 g
fiber: 2.8 g
protein: 8.2 g
saturatedFat: 4 g
servingSize: -
sodium: 110.3 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift flour and salt into a large bowl. Combine 1 1/4 cups milk, egg, and oil in a second bowl and beat until well combined. Add milk mixture to flour mixture and stir to combine. Set batter aside for 30 minutes.

  2. Melt 1 teaspoon butter in an 8-inch skillet over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe, flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide crepe onto a warmed plate. Repeat with remaining batter.

  3. Melt 2 teaspoons butter in a saucepan, stir in 1 tablespoon milk and hazelnut liqueur. Add confectioners' sugar and cocoa powder and keep warm over very low heat.

  4. Distribute crepes amongst plates. Add 1/4 of the banana slices onto each crepe and pour 1/4 of the chocolate sauce on top. Roll up crepe and fold. Dust with confectioners' sugar.

Recipe Yield

4 crepes

Recipe Note

These dessert crepes with homemade chocolate sauce and bananas are the perfect final touch to a fancy meal.

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