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Recipe courtesy of Jeff Mauro
Banana, Chocolate Hazelnut and Potato Straw Crepe
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 8 crepes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 240
- Total Fat
- 10 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 238 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 8 crepes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 240
- Total Fat
- 10 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 238 mg
Ingredients
Directions
- 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.
