Ingredients
- crepe Batter: shopping list
- 1/2 cup whole or 2% milk shopping list
- 1 1/2 tablespoons melted butter shopping list
- 1 egg yolk shopping list
- 1 teaspoon vanilla shopping list
- 2 teaspoons hazelnut liqueur shopping list
- 1 tablespoon cocoa shopping list
- 2 tablespoons confectioners' sugar shopping list
- 1/3 cup white flour shopping list
- chocolate Sauce: shopping list
- 1/2 tablespoon butter shopping list
- 1 tablespoon whole or 2% milk shopping list
- 2 teaspoons hazelnut liqueur shopping list
- 1 tablespoon cocoa shopping list
- 2 tablespoons confectioners' sugar shopping list
- 2 ripe bananas, sliced shopping list
How to make it
- 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.
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