Crepes are classic French pancakes, typically served with either sweet or savory fillings. There are restaurants solely dedicated to crepes and they’re quite popular for good reason—crepes are fun to play around with; you can pair them with so many fillings and sauces. This is a simple crepe recipe that’s made healthier by using whole-wheat pastry flour.
Banana Crepes Recipe
Bananas and chocolate is an unbeatable combination that goes well with crepes.
Ingredients
Banana Crepes Ingredients
- 3/4 Cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon muscovado sugar
- Salt
- 1 Cup water
- 1 tablespoon vegetable oil
- 3/4 Cup muscovado sugar
- 1/4 Cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon Salt
- 3/4 Cup soy milk
- 4 pieces banana sliced into rounds
- 2 to 3 tablespoons peanuts chopped
Instructions
- Whisk flour, cornstarch, sugar, and salt in a bowl; make a well in the middle. Pour in water and oil; whisk until smooth. If batter is lumpy, strain mixture. Cover; let rest for 1 hour or refrigerate overnight.
- Check the batter’s consistency: it should be like runny pancake batter. Add water by the tablespoon if too thick. Warm a crepe pan or small nonstick skillet over medium heat. Brush with oil; pour in 1/4 cup batter. Tilt pan in a circular motion to spread batter to a thin layer. Cook until top is dry, center is bubbling, and edges are light brown and crinkly, about 1 minute. Use a heatproof rubber spatula to loosen crepe and carefully flip; cook other side for 30 seconds. Slide onto a plate. Repeat with remaining batter.
- Make the chocolate sauce: whisk all ingredients in a small saucepan until smooth. Bring to a boil; lower heat and simmer until thick, about 1 to 2 minutes. Set aside.
- Top crepes with sliced bananas, fold, and drizzle with chocolate sauce. Top with peanuts.
Tried this recipe?Let us know how it was!
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