Crepes with Sauteed Bananas and Chocolate

Name: Crepes with Sauteed Bananas and Chocolate
Prep time: 45 min
Total time: 105 min
Ingredients: 1 cup all-purpose flour, (spooned and leveled); 2 teaspoons granulated sugar; 0.25 teaspoon salt; 1.5 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

3.1

(30)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on April 27, 2018

Prep Time:

45 mins

Total Time:

1 hrs 45 mins

Servings:

6

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

Ingredients

1 cup all-purpose flour, (spooned and leveled)
2 teaspoons granulated sugar
¼ teaspoon salt
1 ½ 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

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).
Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over medium high. 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).
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.