Skinny Chocolate Crepes With Banana Pecan Topping Recipes

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SKINNY CHOCOLATE CREPES WITH BANANA-PECAN TOPPING

75% less sat fat • 100% less cholesterol than the original recipe. Don't be fooled! This impressive dessert is much easier to make than it looks and much less decadent than it tastes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 8

Number Of Ingredients 12



Skinny Chocolate Crepes with Banana-Pecan Topping image

Steps:

  • For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg product, oil, and vanilla; whisk until combined.
  • Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
  • Peel bananas; halve lengthwise, then crosswise. Preheat a lightly oiled nonstick grill pan or large nonstick skillet over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
  • In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
  • To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.

Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 crepe, 1/2 banana, 1/2 tablespoon sauce, and 1/2 tablespoon pecans, Sodium 75 mg, Sugar 12 g, TransFat 0 g

1/3 cup Gold Medal™ whole wheat flour
2 tablespoons packed brown sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2/3 cup fat-free milk
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon cooking oil
1/2 teaspoon vanilla
4 medium bananas
1/4 cup sugar-free, fat-free caramel-flavor ice cream topping
1/4 teaspoon rum extract
1/4 cup finely chopped pecans, toasted

CHOCOLATE CREPES WITH BANANA

I have been looking for a sweet crepe recipe, but couldn't find one that I loved, so I experimented until I came up with this chocolate one! My family loves this!

Provided by Jessica Norman

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 30m

Yield 8

Number Of Ingredients 11



Chocolate Crepes with Banana image

Steps:

  • Heat a small skillet over medium heat.
  • Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
  • Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
  • Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
  • Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
  • Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 43.4 g, Cholesterol 92.7 mg, Fat 25.2 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 15.1 g, Sodium 137.8 mg, Sugar 27.3 g

2 tablespoons white sugar
1 ½ tablespoons melted butter
1 teaspoon vanilla extract
1 cup milk
1 egg
1 egg yolk
⅔ cup all-purpose flour
1 tablespoon butter, or more as needed
3 bananas, sliced into small pieces
1 ½ cups semisweet chocolate chips
1 cup cream cheese

CARAMEL BANANA CREPES RECIPE BY TASTY

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 11



Caramel Banana Crepes Recipe by Tasty image

Steps:

  • In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  • Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  • Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  • In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
  • To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  • Cook until the edges are starting to slightly crisp.
  • Remove from heat and cover with a paper towel to make sure the crepes stay moist.
  • In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
  • Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
  • Remove from heat and cool.
  • Spread half of the banana mixture on half of one crepe.
  • Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
  • Repeat with the other crepe.
  • Serve with whipped cream and a drizzle of caramel sauce.
  • Enjoy!

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

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



Chocolate Banana Crepes image

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

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

CREAMY BANANA CREPES

My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 16



Creamy Banana Crepes image

Steps:

  • In a small bowl, combine whisk eggs, water, milk, butter and vanilla. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm., In a small bowl, combine sour cream and confectioners' sugar. Spread over one half of crepes. Top with banana filling and almonds; fold over filling. If desired, sprinkle with additional confectioners' sugar and almonds.

Nutrition Facts : Calories 429 calories, Fat 25g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 9g protein.

2 large eggs
3/4 cup water
3/4 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
BANANA FILLING:
3 tablespoons butter
3 tablespoons brown sugar
3 medium firm bananas, cut into 1/4-inch slices
SOUR CREAM FILLING:
1 cup sour cream
2 tablespoons confectioners' sugar
1/2 cup slivered almonds, toasted

CHOCOLATE CREPES

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 crepes

Number Of Ingredients 12



Chocolate Crepes image

Steps:

  • For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.
  • For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot.
  • To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top.

1 cup/250 ml milk
1 1/2 ounces/40 g 70-percent dark chocolate
1 tablespoon butter
2 eggs
1/4 cup/55 g sugar
1 teaspoon vanilla extract
1 cup/125 g flour
8 ounces/225 g 70-percent dark chocolate, finely chopped
1 cup/250 ml 35-percent whipping cream
Banana, sliced, for serving
Strawberries, sliced, for serving
Sweetened cinnamon-flecked whipped cream, for serving

BANANA CHOCOLATE CREPE

Provided by Food Network

Number Of Ingredients 12



Banana Chocolate Crepe image

Steps:

  • Prepare the Crepe recipe. Preheat the oven to 350 degrees F. Melt the chocolate using a double boiler on the stove or in a microwave-safe bowl. Once the chocolate is melted spread about 1 ounce of it on the prepared crepe. Place the banana on the end of the crepe and roll up the crepe with the banana inside. Place the rolled-up crepe on a cooking sheet and put in oven to warm up, about 4 to 6 minutes. To serve: Take 6 bamboo skewers and push them through the crepe at 1/2-inch intervals. With a sharp knife cut between each skewer. Arrange the pieces with the cut-sides up on a plate. Drizzle with the remaining chocolate, sea salt, and chopped walnuts.
  • To make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place on paper or cutting board to allow the crepe to cool.

1 Crepe, recipe follows
2 1/2 ounces chopped bittersweet chocolate
1 banana, peeled
1 ounce chopped walnuts
Pinch sea salt
Special equipment: Bamboo skewers
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

CHOCOLATE CREPES

If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 22



Chocolate Crepes image

Steps:

  • For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. 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. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.

Nutrition Facts : Calories 544 calories, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.

1-1/2 cups whole milk
3 large eggs
3 tablespoons water
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/3 cup creme de cacao
1 carton (8 ounces) frozen whipped topping, thawed
FUDGE SAUCE:
3/4 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
2/3 cup half-and-half cream
10 mint Andes candies, chopped, optional

DECADENT BANANA CREPES

Make and share this Decadent Banana Crepes recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15



Decadent Banana Crepes image

Steps:

  • Sift flour and powdered sugar into a mixing bowl.
  • Add eggs, milk, butter, vanilla, and salt; beat until smooth.
  • Heat a lightly greased 6-inch skillet.
  • Add about 3 tablespoons batter.
  • Tilt skillet so that batter spreads to almost cover the bottom of skillet.
  • Cook until lightly browned; turn and brown the other side.
  • Repeat process with remaining batter, grease skillet as needed.
  • To make sauce:.
  • Melt butter in a large skillet.
  • Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
  • Add bananas; cook for 2 to 3 minutes, spooning sauce over them.
  • Remove from heat.
  • Spoon banana slices on crepe, roll up and place on serving platter.
  • Spoon sauce over crepes.
  • Top with whipped cream and garnish with a pinch of cinnamon.

Nutrition Facts : Calories 661, Fat 44, SaturatedFat 26.9, Cholesterol 207.5, Sodium 293.1, Carbohydrate 61.6, Fiber 2.8, Sugar 32.6, Protein 8.4

1 cup flour
1/4 cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1/3-1/2 cup butter
1/2 cup packed brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup half-and-half
4 -5 bananas, sliced 1/2-inch thick
1 1/2 cups whipped heavy cream
1 pinch cinnamon

WARM CHOCOLATE BANANA "CREPES"

In this quick and easy version of dessert crepes, a sweet and creamy banana-chocolate mixture is wrapped in skillet-warmed flour tortillas.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 6 servings, 1/2 roll-up each.

Number Of Ingredients 7



Warm Chocolate Banana

Steps:

  • Beat dry pudding mix into milk in bowl with wire whisk 2 min.; set aside.
  • Place butter and brown sugar in large skillet; cook on medium heat until butter is melted and mixture is well blended, stirring occasionally. Add banana slices; cook and stir 2 min. or until heated through. Remove banana mixture from skillet; place in bowl. Cover to keep warm.
  • Heat tortillas, 1 at a time, in same skillet; remove from skillet. Spoon about 1/2 cup pudding mixture evenly down center of each tortilla; top evenly with the banana mixture. Fold in both ends of tortilla, then roll up. Cut each tortilla crosswise in half.
  • Place each half, seam side down, on serving plate. Top with whipped topping. Serve immediately.

Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

1 pkg. (4-serving size) JELL-O Chocolate or Vanilla Flavor Instant Pudding
1-1/2 cups milk
6 Tbsp. butter
6 Tbsp. brown sugar
3 medium bananas, sliced
3 large flour tortillas (10 inch)
6 Tbsp. thawed COOL WHIP Whipped Topping

BANANA CARAMEL PECAN CREPES

Make and share this Banana Caramel Pecan Crepes recipe from Food.com.

Provided by Lacy S.

Categories     Dessert

Time 40m

Yield 6 crepes, 6 serving(s)

Number Of Ingredients 10



Banana Caramel Pecan Crepes image

Steps:

  • Mix together all ingredients for the crepes.
  • Heat a small skillet over med high heat and spray with non-stick cooking spray.
  • Pour 1/4 cup of batter in skillet and swirl around to coat the bottom of the pan.
  • When the crepes begin to pull away from the side of the pan flip crepe and cook for about 30 seconds.
  • Remove from pan and set aside.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add pecans; saute 1 minute.
  • Add bananas; saute 2 minutes.
  • Drizzle with 1/3 cup syrup; cook 1 minute.
  • Remove from heat.
  • Spoon about 1/3 cup banana mixture into the center of each crepe.
  • Fold sides and ends over.
  • Place on a serving platter, seam sides down; drizzle with remaining syrup.

Nutrition Facts : Calories 263.6, Fat 13.3, SaturatedFat 6.2, Cholesterol 59.9, Sodium 130.7, Carbohydrate 33.5, Fiber 3, Sugar 11.3, Protein 5

3/4 cup milk
3/4 cup flour
1 egg
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons sugar
4 tablespoons butter
1/4 cup pecans, chopped
4 bananas, slightly firm, peeled and sliced
1/2 cup caramel syrup

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From carnationmilk.ca


BANANA CARAMEL PECAN CREPES RECIPE - FOOD NEWS
70g unsalted butter. 2/3 cup brown sugar. 2–3 tbsp cream. Method: To make the crepes: In a jug, mix together the eggs, milk, vanilla and butter. Set aside. In a large bowl combine the flour, sugar and salt. Add about half of the liquid and mix together to form a paste. Add the rest of the liquid and whisk together until just combined.
From foodnewsnews.com


BANANA CREPES WITH CHOCO-CARAMEL SAUCE - FOXY FOLKSY
Cut bananas into half lengthwise. Set aside. Add ½ tablespoon sugar to cream and whip using a hand mixer and put in the fridge for later use. Combine flour, eggs, milk, oil, salt, sugar and baking powder in a bowl. Using a mixer, mix until all ingredients are …
From foxyfolksy.com


BANANA AND CHOCOLATE MASCARPONE CREPES - EVIL SHENANIGANS
Chill the batter for 30 minutes. In a medium bowl combine the mascarpone, cream, powdered sugar, cocoa, vanilla, liquor, and salt and mix until smooth and well combined. Set aside. After the batter has chilled, place an 8″ non-stick omelet, saute, or …
From evilshenanigans.com


SEARCHABLE RECIPE DATABASE - CHOCOLATE CREPES WITH BANANA …
4. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract. 5. To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.
From directaccessrecipes.com


BANANA, CHOCOLATE & PECAN LOAF – MY RELATIONSHIP WITH FOOD
Instructions. Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted). Line a 900g 2lb loaf tin with parchment paper or silicone paper liner. In a large bowl, whisk the eggs until smooth, adding in the mashed bananas, vanilla, oil and brown rice syrup and combining thoroughly (either by hand or using an electric food whisk)
From myrelationshipwithfood.com


CHOCOLATE, BANANA AND CARAMEL CREPES RECIPE - FIT BOTTOMED GIRLS
Cook for an additional 15-20 seconds and then transfer to a plate. Cover with foil to keep warm. Continue with batter until all crepes are made, recoating the pan lightly with cooking spray before each crepe. To assemble crepes, place 4 banana slices (about ½ a small banana) on one quarter of the crepe, in a wedge shape. Drizzle with 1 ...
From fitbottomedgirls.com


BANANA ORANGE CREPES RECIPE | EPICURIOUS
Add sugar, then pour juice from bowl into sugar mixture and cook, swirling skillet, until sugar is dissolved. Add 1 crêpe to sauce and cook …
From epicurious.com


BANANA CARAMEL PECAN CREPES RECIPE | MYRECIPES
Melt butter in a large nonstick skillet over medium-high heat. Add pecans; sauté 1 minute. Add bananas; sauté 2 minutes. Drizzle with 1/3 cup syrup; cook 1 minute. Remove from heat. Spoon about 1/3 cup banana mixture into the center of each crepe. Fold sides and ends over. Place on a serving platter, seam sides down; drizzle with remaining syrup.
From myrecipes.com


CHOCOLATE NUTELLA AND BANANA CREPES - WONDERMOM WANNABE
Blend batter (first 9 ingredients) together in blender. Heat non-stick pan over medium low on stove. Spray with non-stick cooking spray. Pour batter into pan, about ¾ cup for an 8-inch pan. Pick up pan from the burner and tilt to spread the batter around the bottom of …
From wondermomwannabe.com


BANANA, CARAMEL & PECAN CREPES - FOODLAND
Directions. Step 1. In a blender, process flour, milk, egg and salt until smooth. Let batter stand at room temperature 15 min. Step 2. Heat a medium non-stick skillet over medium heat. Grease with 1/2 tsp (2 mL) butter, then pour in 1/3 cup (75 mL) of the batter, quickly swirling batter the skillet to cover the base uniformly.
From foodland.ca


SIMPLE CREPES WITH PEANUT BUTTER AND BANANA - STREETSMART KITCHEN
Heat over medium heat. Spoon 2 tablespoons of the crepe batter onto the skillet. Lift and tilt to spread evenly into a circle. Return to heat. Cook until the bottom of the crepe is lightly brown, about 2-3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more.
From streetsmartkitchen.com


CHOCOLATE CREPES WITH PEANUT BUTTER MARSHMALLOW FILLING
Never, ever. Sweet chocolate crepes are filled with a marshmallow frosting mixed with peanut butter. The marshmallow frosting makes the peanut butter filling light, fluffy, and sweet. Topped with bananas that were caramelized with brown sugar and tons of vanilla. There is seriously something truly special about caramelized bananas.
From thegoldlininggirl.com


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