Chocolate Banana Crepes

Liv is addicted to crepes!  Good thing we discovered that crepes are super easy to make and that the little pancakes are extraordinarily versatile.  Sweet Strawberry Crepes were our first attempt so many months ago quickly followed by Peach.  Today we went a whole new direction and made the whole thing chocolate!  

After a searching for the perfect recipe we settled on an adaption to one we found on MegKat's blog.  Her photos alone gave us cravings!  A simple crepe batter mixed with powdered sugar and cocoa delivered rich, chocolaty crepes in a flash.  Her addition of a homemade chocolate sauce (we did a kid and adult version!) sent these little wraps over the top.  

Liv's first bite brought an odd look to her face giving me a momentarily thought of concern, however, within seconds her bright smile spread even broader than usual followed by, "Wow!  I have never, and I mean never, had anything this good!"  Admittedly bananas and chocolate are two of her favorite ingredients,  add in a dusting of powdered sugar and you have Liv Heaven!

The chocolate sauce made us both swoon, but I think it may have been the addition of a splash of Grand Marnier that did it for me!  I can easily see this sauce used over a chilly bowl of Vanilla Ice Cream, or better yet Coffee Ice Cream.  Overall, the crepes provided a wonderful chocolaty treat with a healthy banana addition (I think Liv actually ate 2 1/2 bananas!).  Chocolate, banana and a big smile, we have Liv's stamp of approval.

Chocolate Banana Crepes

½ cup milk (I used fat-free with a splash of cream)
1 Tbs butter, melted
1 egg
1 tsp vanilla
1 Tbs cocoa powder
2 Tbs powdered sugar
⅓ cup all-purpose flour

2-3 ripe bananas, sliced

Chocolate Sauce (recipe below)

In a medium bowl stir together the milk, melted butter, egg and vanilla.  Whisk in the cocoa powder until completely incorporated, then the powdered sugar, and lastly the flour.

Heat a small non-stick skillet over medium heat and spray with cooking spray or coat with a very small amount of butter.  Pour about ¼ cup of the batter into the pan and swirl to form a very thin disk.  Cook for about 2 minutes then use a fork or spatula to flip, cook about 1 minute more or until completely cooked.

Place the crepe on a plate and add desired amount of sliced banana.  Drizzle chocolate sauce over the bananas and fold crepe closed with the seam side down. Drizzle with additional chocolate sauce and a  sprinkle of powdered sugar. Repeat the process for each crepe and serve warm - but the crepes are just as good cold!

Chocolate Sauce
 

1½ Tbs butter
1 Tbs milk
1 Tbs cocoa powder

2 Tbs powdered sugar

Splash (or two!) of Grand Marnier (optional)

Melt butter in a saucepan over low heat then stir in milk and Grand Marnier, if using.  Whisk in the cocoa powder and powdered sugar.  Heat gently over very low heat to keep warm enough to drizzle. 


Note:  Liv says you might want to double the sauce...  It was that good!