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Chocolate Banana Crepes recipe from Barbara Bakes
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5 from 3 votes

Chocolate Banana Crepes

Cook Time2 minutes
Total Time2 minutes
Course: Pancakes and Waffles
Keyword: Breakfast, Chocolate, Dessert
Servings: 12 crepes
Author: Barbara Schieving

Ingredients

  • 2 tablespoons butter melted and cooled slightly
  • 2 cups milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 ½ cups all purpose flour
  • Hersehey's Chocolate Spread
  • 6 bananas

Instructions

  • Heat milk and butter in the microwave in a glass or plastic measuring cup or bowl or in a small saucepan, just until butter melts.
  • Add warmed milk and melted butter, eggs, vanilla, sugar, and salt to blender jar, cover and blend until smooth. Add flour and blend until smooth.
  • Place a fine-mesh strainer over a large bowl and strain out any lumps.
  • 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 ¼ 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.