Chocolate Banana Crepes

The recipe Chocolate Banana Crepes could satisfy your Mediterranean craving in approximately 45 minutes. For 66 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 369 calories, 7g of protein, and 15g of fat. This recipe serves 12. This recipe is liked by 1497 foodies and cooks. This recipe from Barbara Bakes requires milk, bananas, butter, and sugar. Several people really liked this side dish. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. Similar recipes include Chocolate Banana Crepes, Warm Chocolate Banana "Crepes, and Chocolate-Banana Filled Crepes.

Servings: 12

 

Ingredients:

1 1/2 cups all purpose flour

6 bananas

2 tablespoons butter, melted and cooled slightly

Hersehey's Chocolate Spread

2 large eggs

2 cups milk

1/2 teaspoon salt

1 tablespoon sugar

1 teaspoon vanilla

Equipment:

blender

wax paper

frying pan

oven

Cooking instruction summary:

Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or if you'd rather, you can strain out any lumps and use immediately.)Heat an 8-inch non-stick skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.) You can put crepes in a 200º oven to keep warm until ready to serve.Spread chocolate spread down the center of each crepe and top with sliced bananas. Roll up and serve with whipped cream and grated chocolate, optional.

 

Step by step:


1. Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or if you'd rather, you can strain out any lumps and use immediately.)

2. Heat an 8-inch non-stick skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.) You can put crepes in a 200º oven to keep warm until ready to serve.

3. Spread chocolate spread down the center of each crepe and top with sliced bananas.

4. Roll up and serve with whipped cream and grated chocolate, optional.


Nutrition Information:

Quickview
367k Calories
6g Protein
15g Total Fat
51g Carbs
4% Health Score
Limit These
Calories
367k
18%

Fat
15g
24%

  Saturated Fat
12g
80%

Carbohydrates
51g
17%

  Sugar
30g
34%

Cholesterol
40mg
13%

Sodium
158mg
7%

Get Enough Of These
Protein
6g
13%

Manganese
0.59mg
30%

Vitamin B2
0.29mg
17%

Selenium
11µg
16%

Fiber
3g
16%

Iron
2mg
15%

Vitamin B6
0.28mg
14%

Vitamin E
2mg
14%

Phosphorus
137mg
14%

Vitamin B1
0.19mg
13%

Copper
0.26mg
13%

Folate
51µg
13%

Potassium
444mg
13%

Magnesium
48mg
12%

Calcium
96mg
10%

Vitamin B3
1mg
8%

Vitamin B5
0.68mg
7%

Vitamin C
5mg
6%

Vitamin B12
0.36µg
6%

Zinc
0.85mg
6%

Vitamin D
0.73µg
5%

Vitamin A
208IU
4%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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