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Crepes with Sauteed Bananas and Chocolate

Top crepes with warm, sweet, buttery bananas and a drizzle of dark chocolate, and you have an elegant dessert.

  • Prep:
  • Total Time:
  • Servings: 6
Crepes with Sauteed Bananas and Chocolate

Source: Everyday Food, January/February 2009

Ingredients

  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups reduced-fat (2 percent) milk
  • 2 large eggs
  • 1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet
  • 3 bananas, peeled and sliced
  • 1 tablespoon brown sugar
  • 2 ounces semisweet chocolate, melted

Directions

  1. In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day).

  2. Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over mediumhigh. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes).

  3. Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and chocolate.

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