Recipe courtesy of Scott Peabody

Banana Chocolate Crepe

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Ingredients

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

Crepe:

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Directions

  1. 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.

Crepe:

  1. 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. 
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