This indulgent breakfast is great for a lazy Sunday morning.
Sift the flour and mix well with the milk, eggs, butter and salt. The batter should be smooth, silky and the texture of thin cream. Rest the batter for about 20 minutes.
Lightly grease a small non-stick or crepe pan and place over medium heat. Pour a ladleful of the batter onto the pan and rotate to spread as thinly as possible. Repair any holes with small drops of batter.
Being careful not to brown the crepes, wait until the crepe begins to lift from the edges of the pan. Flip over, cook for a few seconds and then remove from pan.
Melt the butter in a small frying pan over low heat. Add sliced bananas and cook until slightly soft, but not falling apart. Set aside until crepes are cooked.
Chocolate sauce :
Place chocolate and cream in a stainless steel bowl over a saucepan of simmering water. Allow the chocolate to melt. Stir and remove from heat. Let it cool slightly.
To serve :
Place crepe on plate, spoon a couple of tablespoons of banana into the centre of the crepe and fold the crepe around the banana. Drizzle over chocolate sauce and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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