Banana Crepes
A perfect blend of salty and sweet, this recipe fills sweet silky crepes with fresh banana, chocolate ganache, and salted peanuts. These crepes are fun to both make and eat and will impress kids and adults alike. Perfect for house guests or breakfast for a slumber party, this recipe is sure to be a repeat in your home.
Ingredients
- 1 cup all-purpose flour
- 3 large eggs
- 1 ¼ cup milk 1%, 2%, or whole
- pinch of kosher salt
- ½ tsp vanilla extract
- 2 tsp granulated sugar
- 3 tbsp melted unsalted butter plus more for frying
- 4 oz semi-sweet chocolate chopped
- ½ cup heavy cream
- 3 to 4 bananas sliced
- 1 cup peanuts
Instructions
- Place 1 ¼ cup milk, 3 eggs, 3 tablespoons melted butter, 2 teaspoons sugar, a pinch of salt, ½ teaspoon vanilla extract, and 1 cup all-purpose flour in a blender or food processor. Blend until smooth, 5-10 seconds.
- Refrigerate the batter for 30 minutes or up to 2 days.
- Finely chop the chocolate and place it in a heat-proof bowl.
- Place 1/2 cup of heavy whipping cream in a saucepan and heat until hot.
- Pour the hot cream over the chocolate.
- Allow the cream chocolate mixture to sit for 1-2 minutes, then gently stir a few times until the chocolate has all melted. Allow the ganache to cool.
- Heat a small non-stick skillet on medium-high heat and coat lightly with butter.
- Using a ¼ cup measuring cup, put a scant amount of batter in the center of the pan. Swirl the batter around, coating the bottom of the pan, and cook for 20-30 seconds.
- Flip the crepe and cook for an additional 20-30 seconds.
- Recoat the frying pan with butter and repeat with the remaining batter until all batter is used.
- Slice the bananas into wheels.
- Place a crepe on a plate, and spread ganache on one half.
- Add sliced bananas and salted peanuts.
- Fold the unfilled half of the crepe over the filled half. Decorate with more ganache and bananas.
- Serve immediately.
Notes
Take note that you’ll be resting the crepe batter for at least 30 minutes, if not overnight. Resting the batter allows air bubbles to subside in your batter and allows the flour to hydrate with the milk, producing a stronger crepe that is less likely to tear.
When you fry the crepes, make sure you rebutter the pan to keep them from sticking and giving your crepes a lovely color and flavor.
When adding batter to the pan, only use enough batter to coat the bottom of the pan. Less batter equals a thinner crepe. If you find that using the instructions in this recipe still yields a thick crepe, try swirling the batter around the pan to evenly coat it, and then dumping out any excess.
You can make both the ganache and the batter the night before, but depending on how you plan to use it, the chilled ganache will need to warm up.
Nutrition
Calories: 238kcalCarbohydrates: 28.61gProtein: 5.61gFat: 11.58gSaturated Fat: 6.43gFiber: 2.5gSugar: 12.3g
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