CHOCOLATE-HAZELNUT BANANA CREPES
Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It tastes elegant but takes so little effort. -Cathy Hall, Lyndhurst, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.
Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 171mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
BANANA, CHOCOLATE HAZELNUT AND POTATO STRAW CREPE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h20m
Yield 8 crepes
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour and salt together. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour.
- Add a pat of butter to a 10-inch nonstick skillet over medium-high heat. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.
- Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws. Roll up, closing off both ends and cut on a bias. Serve dusted with powdered sugar.
CHOCOLATE HAZELNUT SPREAD WITH CREPES
Provided by Food Network
Categories dessert
Time 1h5m
Yield 4 servings plus extra spread
Number Of Ingredients 14
Steps:
- In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature.
- In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
- One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
- Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can't get enough of it but also have trouble finding it. So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche. I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite.
NUTELLA BANANA CREPES
I had this just about everyday at a crepe stand (like a hot dog stand Frenchified) off the metro in Paris. I made up the recipe for purposes of posting, but could not get enough of these while I was there! I hope these end up being close to what I had there. Feel free to mess with the amounts to your liking. You can purchase the ready-made crepes at the store or find a good recipe here on zaar and use that. Whatever you feel comfortable with. Posted for ZWT3.
Provided by Crocheting Mama
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Warm crepe in microwave.
- Spread Nutella over entire crepe. (use more or less to your taste).
- Slice banana onto crepe down the center making a row.
- Roll crepe up burrito-style and enjoy. (Alternatively, you could do as they did there and spread the nutella while the crepe is cooking, then place the bananas on 1/4 of it, then fold in 1/2 and 1/2 again).
- Repeat as necessary.
Nutrition Facts : Calories 305.2, Fat 11.4, SaturatedFat 2.1, Sodium 16.4, Carbohydrate 50, Fiber 5.1, Sugar 34.7, Protein 3.3
CHOCOLATE HAZELNUT FRUIT CREPES
Can you say yum!!! I had these at a French breakfast restaurant, this recipe is the closest I can get it. Its so quick and easy but looks and taste like a gourmet breakfast! You can use any fruit you would like - strawberries, kiwi, pineapple are all great too !
Provided by Christine Laliberte
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.
Nutrition Facts : Calories 638.5 calories, Carbohydrate 81.6 g, Cholesterol 87.3 mg, Fat 32.9 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 8.9 g, Sodium 226.6 mg, Sugar 52.3 g
CHOCOLATE BANANA CREPES
After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.
Provided by LYNNIE1979
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g
CHOCOLATE-HAZELNUT AND BANANA CREPE
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Provided by Martha Stewart
Categories Crepe Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.
Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 4 g, Protein 8 g
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