These dessert crepes with homemade chocolate sauce and bananas are the perfect final touch to a fancy meal.


Recipe Summary

20 mins
8 mins
30 mins
58 mins
4 crepes


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Chocolate Sauce:


Instructions Checklist
  • Sift flour and salt into a large bowl. Combine 1 1/4 cups milk, egg, and oil in a second bowl and beat until well combined. Add milk mixture to flour mixture and stir to combine. Set batter aside for 30 minutes.

  • Melt 1 teaspoon butter in an 8-inch skillet over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide crepe onto a warmed plate. Repeat with remaining batter.

  • Melt 2 teaspoons butter in a saucepan; stir in 1 tablespoon milk and hazelnut liqueur. Add confectioners' sugar and cocoa powder and keep warm over very low heat.

  • Distribute crepes amongst plates. Add 1/4 of the banana slices onto each crepe and pour 1/4 of the chocolate sauce on top. Roll up crepe and fold. Dust with confectioners' sugar.

Nutrition Facts

307 calories; protein 8.2g 16% DV; carbohydrates 47.1g 15% DV; fat 9.8g 15% DV; cholesterol 55.4mg 19% DV; sodium 110.3mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
These crepes are good. They get pretty crispy. It s the sauce that is so wonderful. Definitely double the sauce. It only made enough to lightly drizzle over the amount of crepes and this chocoholic needed more than a thin lime of this rich nectar. I also added strawberries because I thought it needed more fruit. Nice recipe thanks. Read More