Banana Chocolate Crepe Food

CHOCOLATE CREPES WITH BANANA

Steps:

• Heat a small skillet over medium heat.
• Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
• Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
• Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
• Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
• Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

CHOCOLATE BANANA CREPES

Steps:

• In a blender, combine milk, flour, sugar, salt, 1 teaspoon vanilla, eggs and melted butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge).
• Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is golden, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet. Repeat with remaining batter, adding more butter or oil to the pan as necessary.
• Fold crepes into quarters. Drizzle with melted chocolate and top with banana slices.

CHOCOLATE BANANA CREPES

Steps:

• 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.

BANANA, CHOCOLATE HAZELNUT AND POTATO STRAW CREPE

Steps:

• In a large bowl, mix the flour and salt together. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour.
• Add a pat of butter to a 10-inch nonstick skillet over medium-high heat. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.
• Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws. Roll up, closing off both ends and cut on a bias. Serve dusted with powdered sugar.

BANANA CHOCOLATE CREPE

Steps:

• Prepare the Crepe recipe. Preheat the oven to 350 degrees F. Melt the chocolate using a double boiler on the stove or in a microwave-safe bowl. Once the chocolate is melted spread about 1 ounce of it on the prepared crepe. Place the banana on the end of the crepe and roll up the crepe with the banana inside. Place the rolled-up crepe on a cooking sheet and put in oven to warm up, about 4 to 6 minutes. To serve: Take 6 bamboo skewers and push them through the crepe at 1/2-inch intervals. With a sharp knife cut between each skewer. Arrange the pieces with the cut-sides up on a plate. Drizzle with the remaining chocolate, sea salt, and chopped walnuts.
• To make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place on paper or cutting board to allow the crepe to cool.

CHOCOLATE-HAZELNUT BANANA CREPES

Steps:

• In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

STRAWBERRY BANANA CREPES

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. , Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between., In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.

WARM CHOCOLATE BANANA "CREPES"

Steps:

• Beat dry pudding mix into milk in bowl with wire whisk 2 min.; set aside.
• Place butter and brown sugar in large skillet; cook on medium heat until butter is melted and mixture is well blended, stirring occasionally. Add banana slices; cook and stir 2 min. or until heated through. Remove banana mixture from skillet; place in bowl. Cover to keep warm.
• Heat tortillas, 1 at a time, in same skillet; remove from skillet. Spoon about 1/2 cup pudding mixture evenly down center of each tortilla; top evenly with the banana mixture. Fold in both ends of tortilla, then roll up. Cut each tortilla crosswise in half.
• Place each half, seam side down, on serving plate. Top with whipped topping. Serve immediately.

BANANA CREPES

Steps:

• Place ingredients in blender or food processor container in the order listed.
• Cover and blend on high 20 to 30 seconds. Scrape sides of container. Blend a few more seconds.
• PAN PREPARATION: If using a non-stick spray shortening, spray pan before heating. Before cooking the first crepe put 1/2 teaspoons butter into pan. If the pan is well seasoned it should not be necessary to add more butter for each crepe.
• PAN TEMPERATURE: Crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan, and a crepe will cook on one side in approximately 1 minute. (On my stovetop I set to medium-low). Crepes should be pale in color, not dark brown.
• TO COOK CREPES: Two or three tablespoons of batter is usually enough to cover the bottom of a 6 to 7 inch crepe pan. ( I use a 10 inch pan with scant 1/4 cup batter). If necessary adjust the amount needed for the pan you are using.
• Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. If you put in more than just a thin coating, pour the excess back into the bowl. This will leave a small flap on the crepe but it won't be noticed when the crepe is filled and folded. (Caution: If crepe pan is not hot enough, the whole crepe may fall back into the batter when you pour out the excess. It is important to have the pan at the correct temperature before starting to cook.).
• WHEN TO TURN: The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a long thin spatula or knife so you have a starting place to pick up the crepe with your fingers (or the spatula) then simply flip it over. Should it start to tear when picked up, it may not be cooked enough to turn. Cook a few seconds longer and try again.
• Crepe is ready when the second side is set (not wet).
• IF PAN STICKS IN ONE SPOT: Put more butter or oil in the pan and wipe with a paper towel. Once a crepe pan is seasoned, it should not be necessary to add more butter or oil for each crepe. It may be necessary to discard the first crepe or two until the pan is properly seasoned and the temperature is right.
• AFTER THE CREPES ARE COOKED: Stack cooked crepes on a plate. They will be easier to separate if they are not placed squarely on top of each other. It is not necessary to put foil or waxed paper between each crepe.
• PRESENTATION: Crepes can be filled and rolled or folded into quarters.

BANANA ICE CREAM CREPES

Steps:

• MIx dry ingredients for the crepes.
• Melt the butter, and let it cool some.
• Whisk the milk and eggs together.
• Add the butter into the milk/egg mixture.
• Slowly mix in the dry ingredients.
• Heat pan to medium heat and spray pan with cooking spray.
• Pour batter onto heated pan, making sure they are spread out and thin.
• Once bottom side is browned, flip to next side.
• Allow your finished crepes to cool slightly.
• Once crepes are cool, scoop ice cream in small scoops and place in the center of the crepe. Roll it like a burrito.
• Shower the crepe(s) with bananas.
• Add whip cream on top.
• Add chocolate sauce to finish the dish.
• And enjoy!