Chocolate caramel banana crepe Recipe

Cooking Directions

• STEP 1.In a mixing bowl, whisk together flour, cocoa powder, sugar, and salt.
• STEP 2.Add milk, eggs, and melted butter to the bowl and whisk until smooth.
• STEP 3.Heat a non-stick skillet over medium heat and pour a ladleful of batter onto the skillet.
• STEP 4.Tilt the skillet to spread the batter evenly and cook for about 1-2 minutes until the edges start to lift.
• STEP 5.Flip the crepe and cook for another 1-2 minutes until cooked through.
• STEP 6.Repeat with the remaining batter to make more crepes.
• STEP 7.Spread a layer of chocolate sauce on each crepe, followed by a drizzle of caramel sauce.
• STEP 8.Place a few slices of banana on one half of the crepe and fold it in half.
• STEP 9.Serve the crepes warm and drizzle with more chocolate and caramel sauce, if desired.
• STEP 10.Enjoy these delicious chocolate caramel banana crepes as a delightful dessert or a sweet breakfast treat.

Cooking Tips

• Make sure to whisk the batter until smooth to avoid lumps in the crepes.
• Use a non-stick skillet to ensure the crepes don't stick to the pan.
• You can make the crepes ahead of time and store them in the refrigerator for up to 2 days.
• To reheat the crepes, warm them in a skillet over low heat for a few seconds on each side.
• Serve the crepes with a scoop of vanilla ice cream for an extra indulgent treat.

Storage and Serving

• Store any leftover crepes in an airtight container in the refrigerator for up to 2 days.
• To serve, reheat the crepes in a skillet over low heat or in the microwave.
• Drizzle with additional chocolate and caramel sauce before serving for an extra touch of decadence.