Ingredients
4
4 servings
- •½ cup whole or 2% milk
- •1 ½ tablespoons melted butter
- •1 egg yolk
- •1 teaspoon vanilla
- •2 teaspoons hazelnut liqueur
- •1 tablespoon cocoa
- •2 tablespoons confectioners' sugar
- •⅓ cup white flour
- •½ tablespoon butter
- •1 tablespoon whole or 2% milk
- •2 teaspoons hazelnut liqueur
- •1 tablespoon cocoa
- •2 tablespoons confectioners' sugar
- •2 ripe bananas, sliced
Instructions
- In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
- Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
- Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
- Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.
Nutritional Facts
Per 4 servings
- Calories: 234
- Carbohydrate: 35g
- Fat: 9g
- Fiber: 3g
- Protein: 4g
- Sugar: 19g
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